I first tried babaganoush at an Egyptian food stall. And I fell in love. I loved the flavour, I loved the combination with the fresh tomatoes and lettuce, and I loved the fluffines of the egyptian bread that was filled with all this deliciousness. Since then, I’m a regular customer and after the winter break, when the owner flies home to Egypt to escape the cold, I get really excited for him to be back cooking all this amazing food. However, I don’t want to eat out all the time so I searched for ways to recreate the eggplant and tahini based dip myself. Hope you’ll enjoy the recipe as much as I do!Ingredients
- 2 eggplants
- 3-4 cloves of garlic
- 3 tbsp of tahini
- 3 tbsp of lemon juice
- 1 tbsp almond butter, optional
- a bunch of parsley
- Prick the eggplant with a fork and place them together with the unpeeled garlic cloves on a baking tray lined with parchment paper. Set your oven to 180° C and bake the eggplant for 50 min. Turn your eggplants once after 25 min. Take out the garlic after about 20 min.
- After the eggplants have been baking and became soft, let them cool a bit. Peel the eggplant by simply pulling away the skin. It should come off easily. Peel the garlic as well. Mash the eggplant and garlic with a fork. For parts where the fibres might be too strong, use a knife to cut it into small pieces to make it easier to mash.
- Mix 2 tbsp of tahini with 2 tbsp of lemon juice to a creamy paste. Add to the mashed eggplants and mix well. Try the mixture: Add more 1 more tbsp tahini and lemon juice the flavour isn’t strong enough yet. I’ve made the experience that tahini can vary quite a bit in flavor depending on the brand you use. That’s why I suggest to start with less at the beginning.
- For some extra creaminess, add 1 tbsp of almond butter. This isn’t part of the traditional recipe, but I like the creamy texture you get from it.
- Finely chop the parsley and mix with the babaganoush. Season with salt and pepper to taste.
Enjoy either as a simple topping on bread, mix it with tomatoes and serve in a pitabread with some lettuce or have it as part of a mediterrean platter with friends!