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Baba ganoush

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2 medium eggplants, approx.
750 g total
60 ml lemon juice 60 ml tahini (sesame paste)
3-4 garlic cloves, peeled, peeled and crushed fresh chopped parsley and ripe olives for garnish hot pita
olive oil salt, pepper ground


  1. Preheat the oven th.7 (230 ° C). Prick the eggplants with a fork or a sharp knife. Place them on a baking sheet and bake for 30 to 40 minutes until tender and wrinkled. Let cool a bit. 2. Cut each eggplant lengthwise, remove the flesh with a spoon. Pass the flesh in a blender until you obtain a homogeneous puree. Add lemon juice, tahini, garlic, salt and pepper and mix well.
  2. During this operation, add 2 to 3 tbsp. of olive oil so that the sauce is creamy. Season, pour into a terrine, cover with plastic wrap and refrigerate for 2 hours or overnight. 4. To serve, place in a shallow terrine or on individual plates, make a hollow in the middle with the back of a spoon. Pour a little olive oil over it, sprinkle with chopped parsley and garnish with a ripe olive. Serve with a hot pita.

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