This recipe for Baba Ganoush serves 2 people and keeps well in the fridge for about a week. It goes well with white bread and best be served with some olive oil on top.
5tbspTahina Sesame Paste
Preparing the Aubergines
Prepare the needed ingredients.
Preheat the oven to 200 degrees celsius with circulating air. Put both aubergines into the oven on a baking tray.
Take out the Aubergines as soon as they are soft. It can take up to 45 minutes depending on your oven and the aubergines themselves. Check from time to time, by cutting them open and see if they are also soft in the inner layers.
As soon as they are soft enough and baked well, take them out and let them cool down until it's the temperature is low enough to touch them.
Peel off the the crunchy skin. Don't take off too much pulp. Take a spoon and slice off any pulp on the removed skin.
Mixing the ingredients
Put the pulp into a bowl and mix thoroughly with a spoon until you have a paste.
Use a garlic press to crush the garlic. Add the garlic, five tablespoons of Sesame paste and some salt. Squeeze out some of the Lemon halve's juice.
Mix well. Keep mixing until the sticky sesame paste is mixed well with the pulp.
Put the paste on a small plate. Form a small crater in the middle of the paste. Add some olive oil and garnish with parsley and pomegrenade seeds. Serve with Lebanese bread.
Use Lebanese Tahina (Sesame paste), preferably from Al Wadi or Al Nakhil
The time for baking the aubergines can differ, but expect it to take around 30-45 minutes.
Baba Ghanoush and Lebanese are practically the same, but most recipes use additional herbs, vegetables, olives. This recipe is a minimalistic essential version of it and very authentic.
fine cooking, made in vienna - Recipe from https://manakish.at