Food Recipe Vegan

BABAGANOUSH – EGGPLANT-TAHINI DIP

June 6, 2017

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
  • salt
  • pepper

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

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