Babaganoush

19 Ago Babaganoush

Babaganoush is a traditional Middle Eastern recipe, perfect as an appetizer or for sharing at gatherings. Its creamy texture and smoky flavor make it an irresistible and easy-to-prepare dish. Ideal to accompany with pita bread, vegetable sticks, or as part of a mezze.

Ingredients:

• 1.5 eggplants
• ½ teaspoon tahini
• ½ clove garlic, grated
• ½ teaspoon sumac
• ¼ lemon, juiced
• Mint leaves
• Olive oil
• Fine salt
• Pepper

Preparation:

• Pierce the eggplants all over with a knife and place them directly on the stovetop flame. Rotate them so the skin chars evenly and the flesh becomes tender.
• Meanwhile, in a bowl, mix the tahini, lemon juice, grated garlic, sumac, and a pinch of salt. Set aside.
• When the eggplants are ready, remove them from the heat and carefully peel off the skin, removing all the burnt skin without rinsing them with water.

• Chop the flesh with a knife and add it to the bowl with the tahini mixture. Season with salt, olive oil, and pepper to taste.
• Serve in a deep plate, garnish with fresh mint leaves, and drizzle with extra olive oil on top.

Tip: The secret to the best babaganoush is the smoky flavor given by direct fire. Don’t be afraid to char the skin well—that’s what gives it its unique touch!