Babaganoush is a Mediterranean dip made with roasted eggplants, tahini, garlic, and lemon. Its creamy texture and smoky flavor make it an ideal accompaniment for healthy snacks and appetizers.
To prepare it, the eggplants are baked until soft and mixed with tahini, lemon juice, garlic, olive oil, and mint.
It is a vegan, lactose-free, and flavorful option that delights the whole family. Additionally, its preparation is simple and quick, perfect for a casual meal or a special appetizer.
Babaganoush
Ingredients
600 grams of Eggplants
50 grams of Tahini
1 Lemon
1 Garlic clove
Olive oil
1 pinch of Salt
1 pinch of Pepper
Mint leaves
Preparation
Step 1 : The eggplants should be carefully washed and dried with a clean towel.
Step 2 : Then, they are placed on a baking sheet lined with parchment paper and baked in a preheated oven at 350°F (180°C).
Step 3 : It's important to turn them several times during cooking to ensure even cooking.
Step 4 : Cooking takes approximately an hour and a half.
Step 5 : Once the eggplants are ready, let them cool slightly before removing the stem.
Step 6 : Using a knife, make a cut in the skin of each eggplant and open it to remove the pulp with a spoon.
Step 7 : Place the pulp in a large bowl and mash it with a fork until smooth.
Step 8 : Then, season with salt and pepper to taste, mixing well to combine the flavors.
Step 9 : Add the olive oil and chopped garlic, mixing carefully.
Step 10 : Next, squeeze the lemon juice, strain it, and add it gradually to the mixture, adjusting to taste.
Step 11 : Add the tahini and mix gently until reaching a thick, homogeneous cream.
Step 12 : Finally, finely chop the mint leaves and fold them into the mixture, stirring to distribute evenly.
Step 13 : The dip can be served on a plate, garnished with a drizzle of olive oil and additional mint leaves if desired.
Step 14 : It's a delicious Mediterranean dish perfect for sharing.
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