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- The eggplant sesame dip always succeeds
- This is how you prepare Baba Ganoush
- Serve Baba Ganoush
The eggplant sesame dip always succeeds
Baba Ganoush not only has a sonorous name, it also tastes great. The eggplant sesame dip is quickly prepared with this recipe.
Baba Ganoush is originally from Lebanon and Syria, but he is also very popular in Egypt. When guests announce, I like to serve the dip along with warm flatbread as an appetizer. However, I like the spread so much that I even eat it for breakfast or as a snack in between.
The preparation is simple and does not take long. You can not go wrong!
This is how you prepare Baba Ganoush
Ingredients:
One large aubergine, 1-2 tablespoons of tahini (sesame), 1-2 tablespoons of olive oil, 1 clove of garlic, 3 tablespoons of roasted sesame, the juice of half a lemon, fresh parsley, 1 teaspoon of cumin, a little salt and pepper
Preparation:
1. Heat the oven to 220 degrees.
2. Halve the aubergine and place it in a casserole dish that you have previously greased with olive oil. Take a fork and poke some holes in the top of the eggplant before you put it in the oven.
3. After about 30 minutes in the oven, the eggplant is cooked and nice and soft (if not, you have to bake it longer).
4. While the aubergine is stewing in the oven, you roast the sesame seeds. Just give them in a hot frying pan without fat. Careful, they burn fast!
5. Spoon the flesh of the eggplant out of its shell and fill it into a blender. Add Tahin, garlic, roasted sesame and some parsley. Purée everything until a smooth mass is produced.
6. Now you can spice up your Baba Ganoush. Taste it with lemon, cumin and salt and pepper.
Serve Baba Ganoush
To serve, add a few drops of olive oil to the dip and decorate with parsley leaves. If you like, you can decorate the dreamy dip with pomegranate seeds, which not only look beautiful, but are also healthy.
(WW3)
