Baba ganoush is the aubergine salad without yoghurt and with tahini. The tahini gives it both density and depth. Because there is no yoghurt it keeps for three days in the fridge, while the yoghurt version turns within a day.
Ingredients
For the ezme
For the top
Method
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Char the aubergines
Char until the skins blacken and let them steam in a covered bowl for 10 minutes.
-
Peel and drain
Take off the skins and drain in a sieve for 15 minutes.
-
Chop
Chop roughly with a knife.
-
Add the tahini
Add the tahini, garlic and lemon juice and mix. The tahini will stiffen with the lemon, which is normal.
-
Loosen
Add the olive oil a little at a time to loosen the mixture, and stir in the salt and cumin.
-
Serve
Spread on a plate, drizzle with olive oil and scatter with pepper flakes and pomegranate.
Tips
- Tahini stiffens when it meets lemon; loosen it with olive oil a little at a time and do not panic.
- Do not leave out the cumin, as it is the spice that carries the weight of the tahini.
- Do not add yoghurt; being without it is what lets baba ganoush keep for three days.
Nutrition
165
kcal
4 g
Protein
13 g
Fat
9 g
Carbs
4 g
Sugar
5 g
Fibre
Values are per serving and approximate.