Baba Ganoush
Ingredients
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- 1
Prick the eggplants with a fork.
- 2
Roast them whole in the oven 40 min at 220°C or over an open flame.
- 3
The skin should be charred, the flesh meltingly soft.
- 4
Cut in half, scoop out the flesh with a spoon. Drain 10 min.
- 5
Mash the flesh with a fork (coarse texture).
- 6
Add tahini, lemon, minced garlic, cumin, salt.
- 7
Mix, plate on a dish, hollow out a well.
- 8
Pour in olive oil, dust with paprika. Serve warm or cold.
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Per 100g
Allergens
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