Ever heard of baba ganoush? Maybe you have your very own baba ganoush recipe somewhere? This roasted eggplant dip is part of the famous Mediterranean mezze family. Baba ganoush, tzatziki, hummus, fava bean dip, rahib salad… Whenever I fancy a little light mezze dinner at home these delicious dipping sauces are definitely on top of my list. Every one of them freshly homemade of course!
This is my own little version of baba ganoush below. I’m sure there’s about a million other ways and recipes out there. No big deal, as long as it tastes good. One ingredients that really makes the difference is the sesame flavor. I only used sesame oil instead of tehina (aka sesame paste). The oil works just fine! I sprinkled some nigella seeds and chili powder on top for garnish right before serving. Looks good.
Ingredients for 2 persons
1 large eggplant
1 tbsp yogurt
1 small garlic clove, peeled and mashed
a handful fresh parsley
a handful fresh mint, chopped
1 tsp lemon juice
1 to 2 tsp sesame oil
5 tbsp olive oil
Carefully pierce the eggplant several times with a sharp knife and put it on an oven rack.
Roast the eggplant in a preheated oven at 428°F (220°C) for 45 minutes. Turn off the heat but leave the eggplant in the oven for another 30 minutes. Remove the cooked eggplant and cut it in half. Put it aside to cool. Remove the soft eggplant flesh inside with a spoon. Discard the charred skins.
Transfer the eggplant flesh to a clean blender. Add the mashed garlic clove, the fresh parsley and half of the freshly chopped mint.
Blend the ingredients. Add the yogurt.
Pulse again a few times. Now pour in half of the sesame oil, the lemon juice and the olive oil. Season with a little pinch of pepper and salt to taste.
Pulse the eggplant again until you get a creamy and fragrant pale and brownish puree. Check the seasoning and add extra pepper, salt, sesame oil or lemon juice to taste if necessary.
Transfer the eggplant puree to a clean serving plate or bowl. Put it in the fridge for another 5 minutes. Sprinkle lightly with a little olive oil oil and the rest of the freshly chopped mint. Serve cold.
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