Baba ganoush
Middle Eastern baba ganoush
Delicious with couscous or tabbouleh, on a toasted bread roll with tomato and cucumber, as a dip for a healthy snack like raw carrots, cucumber and pepper strips.
Ideally, for this recipe, you should place the aubergines among the coals of the BBQ and roast them darkly for the typical smoky flavour. It works well in the oven too, and if you give them time to darken and cook through, the end result is very tasty :)
This version is without garlic and with yoghurt, which makes it nice and fresh and full of flavour. You can endlessly vary this recipe by adding a finely chopped clove of garlic or omitting the yoghurt. A tablespoon of toasted pine nuts on top of the baba ganoush is also very nice, as well as an extra drizzle of olive oil.
Prefer a smokier flavour but no BBQ available? Then add half a teaspoon of pimentón de la vera (smoked paprika powder).
Recipe for approximately 800 grams
Ingredients: 4 aubergines 2 lemons, juice 1 bunch of mint, finely chopped 150 grams full-fat yoghurt or Greek yoghurt 1 heaped tablespoon tahini (sesame paste) 3 level teaspoons ground cumin 1 heaped tablespoon olive oil Black pepper from the mill Salt
Preparation: Prick a few holes in the skin of the aubergines with a fork, drizzle with a little sunflower oil and roast them on a baking tray in the oven at 220 degrees for 50-60 minutes, until they feel completely soft and are dark on the outside. Turn them over once during cooking. The skin can burn, as that adds extra flavour later.
Allow the aubergine to cool, then cut it in half lengthwise and scoop out the flesh. Mash it with a fork into a coarse purée. Mix the tahini with the yoghurt, cumin and olive oil, and then add the mashed aubergine along with the finely chopped mint. Then add the lemon juice and season with plenty of black pepper and a pinch of salt.
Enjoy your meal!
By: Marleen
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