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Baba Ghanoush

Prep Time: 10 minutes
Cooking Time: 30 minutes
Calories per serving:
 
servings
  • 2 aubergines small, or 1 big one
  • 15 g lemon juice
  • 2 cloves garlic
  • 40 g olive oil
  • 1,5 tbsp tahini
  • parsley
  • salt

Can be done in a food processor for a smoother result.
  1. Preheat the oven to 275°C on Broil.
  2. 2 aubergines
    Prick the aubergines all over with a fork and broil for 30 minutes or until charred all over and completely soft (no resistance whatsoever when stabbing with a toothpick). Wrap in tin foil and let rest for 15 minutes.
  3. 2 cloves garlic • parsley
    Mince or grate the garlic and chop the parsley.
  4. Scoop the flesh out of the aubergine or pull away the skin, whatever is easiest. Place the flesh in a salad spinner and spin out as much moisture as possible. Transfer to a bowl.
  5. 15g lemon juice
    Add the lemon juice and garlic to the flesh and vigorously whisk until a rough paste forms.
  6. 40g olive oil • 1,5tbsp tahini
    Slowly drizzle in the olive oil and tahini while constantly whisking to emulsify.
  7. salt
    Add the parsley and salt to taste.

Can be done in a food processor for a smoother result.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Calories per serving:
 
servings
  • 2 aubergines small, or 1 big one
  • 15 g lemon juice
  • 2 cloves garlic
  • 40 g olive oil
  • 1,5 tbsp tahini
  • parsley
  • salt

Can be done in a food processor for a smoother result.
  1. Preheat the oven to 275°C on Broil.
  2. 2 aubergines
    Prick the aubergines all over with a fork and broil for 30 minutes or until charred all over and completely soft (no resistance whatsoever when stabbing with a toothpick). Wrap in tin foil and let rest for 15 minutes.
  3. 2 cloves garlic • parsley
    Mince or grate the garlic and chop the parsley.
  4. Scoop the flesh out of the aubergine or pull away the skin, whatever is easiest. Place the flesh in a salad spinner and spin out as much moisture as possible. Transfer to a bowl.
  5. 15g lemon juice
    Add the lemon juice and garlic to the flesh and vigorously whisk until a rough paste forms.
  6. 40g olive oil • 1,5tbsp tahini
    Slowly drizzle in the olive oil and tahini while constantly whisking to emulsify.
  7. salt
    Add the parsley and salt to taste.

Can be done in a food processor for a smoother result.