This cold eggplant appetizer with tahini (sesame paste) and lemon juice is prepared almost all over the Middle East. Of the varieties, Mutabal is with pomegranate seeds only and Israeli Chatzilim is with mayonnaise and chopped onions.
It’s better to start with whole spices, especially cumin, and ground them in a mortar. Serve with toast or warm pita bread. Goes well with grilled lamb.
Baba ganoush salad
|PREP TIME||COOK TIME||MAKES|
|60 minutes||10-15 minutes||2 servings|
INGREDIENTS (serves 2)
- 1 eggplant
- 4 tbsp tahini
- 2 garlic cloves
- Juice of ½ lemon
- 2 pinches of cumin
- 1 pinch of ground coriander
- 2 tbsp chopped coriander leaves (or parsley)
- Ground chili or paprika
1. Prick the eggplant with a fork every 3 to 4 cm on all sides. Wrap in foil and bake at 190 °C ( 375 °F) for about an hour, until soft. Check for readiness through the foil. The eggplant should be soft and easy to squeeze.
2. Unwrap the eggplant and cool. Cut into two pieces and peel the skin. The pulp is easy to take out with a spoon. Chop it up with a knife. Salt.
3. Mix together the tahini, crushed garlic, and the juice of half a lemon. Add water and stir until the consistency of sour cream. Salt.
4. I added 60 ml (4 tbsp) of water. But it all depends on the concentration of the tahini.4. Add the eggplant, group cumin and coriander, and coriander leaves. Stir. Taste it. Add the remaining lemon juice and salt, if necessary. Chill in refrigerator before serving.
5. Transfer baba ganoush salad to a plate. Sprinkle with chili and/or paprika. Drizzle with olive oil. Serve with warm pitas bread or toast.
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