About the Recipe
Baba ganoush is a Lebanese staple and goes fantastic with pita, Turkish bread or used in sandwiches and wraps. The creamy texture of the roasted eggplant and the earthiness of the tahini create a brilliant unique addition to your events.
Ingredients
2 large eggplants
1 bulb roasted garlic
1/3 cup shallots + 1 tbsp to garnish
1 cup fresh parsley + 1 tbsp to garnish
Salt and black pepper to taste
1/2 tsp 2g each ground cumin
1 tsp 2g crushed red pepper flakes
1 lemon zested and juice ¼ cup extra virgin olive oil more for later
Method
Wash the egg plant (aubergines) and with a fork pierce 2 times on 4 sides.
Wrap the egg plant in foil and place on a baking tray. Place in the oven for 210°c for 50 minutes.
If you rather have a slightly milder garlic taste you can roast the garlic at the same time the aubergines are in the oven.
Do this by cutting the top of the intact garlic bulb off and completely submerge in olive oil. The garlic only needs 20 minutes at 210°c.
Finely mince the shallots and parsley.
Once the egg plants have been cooking for 50 minutes remove from the oven and conduct a pressure test. The egg plant should collapse with a little pressure.
Open the foil to allow the aubergines to cool, you can expedite the cooling by cutting from the top to the bottom and opening the eggplant.
Some larger egg plants may need a little longer.
Once the egg plant has cooled take a fork and shred the inside of the egg plant, you want to remove all the flesh from the skin and place into a mesh sieve to remove any juice.
Add 3/4 of the shredded egg plant to a food processor or blender along with the minced shallot and parsley (a little reserved for garnishing). Cumin, lemon juice and zest, tahini, olive oil, crushed chilli, salt and pepper to taste.
Blitz for 1 minute or until desired consistency.
If you like to have a little additional texture, add the remaining roughly chopped egg plant.
Either place in a bowl to use later or place in a fancy bowl garnished with some leftover roasted garlic, parsley and or the shallots.