How to make Baba Ganoush – Eggplant craziness
Baba ganoush is a Levantine or Greater Syria dish of mashed cooked eggplant mixed with tahini, olive oil, and various seasonings. The traditional preparation method is for the eggplant to be baked or broiled over an open flame before peeling so that the pulp is soft and has a smoky taste.
- 2 big eggplants
- 1-2 garlic cloves
- 3-4 tsp tahini paste
- 1 lemon
- Olive oil
- Italian parsley
Baba Ganoush Instructions
Step 1: Wash and dry all the ingredients.
Step2: Preheat the oven at 200 celsius degrees. Line a baking pan with foil.
Step 3: Place the eggplants on the baking pan. Using a fork, poke some little hols all over the eggplants. This step is going to prevent any eggplant explosion. Cook the eggplants for about an hour or until softened, in preheated oven at 200 celsius degrees.
Step 4: Once the eggplants are completely cooked transfer them into a big bowl. Cover it tightly with aluminium foil and set aside until warm.
Step 5: Gently peal the eggplants and set aside on a colander until completely chill and the liquid from the eggplants comes off.
Step 6: Using a knife or a fork mash the eggplants until smooth. Transfer into a bowl, add 1-2 minced garlic cloves, 3-4 tsp tahini paste, 2-3 tbsp olive oil, lemon juice and salt to taste. Mix well until smooth.
Step 7: Transfer to a nice plate, and decorate with chopped Italian parsley and a drizzle of extra vergin olive oil.
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I am Maria. Mother of two little cuties. Wife. Sister. Food Lover. Passionate cooker. Master Chef.Learn more