Baba Ghanoush – Eggplant Cream

Prep Time 5

Cook Time 45

Total Time 50

Servings Small bowl

Calories 152

Wash the aubergine and make small slits in it with a knife.
Cook the aubergine at high heat (225°C) in the oven or on the grill. It can take up to 30 minutes for the aubergine to cook through in the oven. Depending on the size, it sometimes takes a little longer, sometimes a little shorter. on the grill it is much quicker. It is ready when the flesh is buttery soft and the skin is crispy. After cooling, the aubergine collapses.
After cooling, peel the skin off the flesh. Please be careful, the inside can still be very hot, even if it does not appear so.
Crush the garlic with salt in a mortar until it becomes a mousse.
Squeeze the lemon and mix with the garlic.
Add the flesh of the aubergine and mash while mixing.
Add the tahini and continue to stir. The consistency should be loose and creamy. The flesh of the aubergine will fray and remain slightly fibrous. This is the way it should be.
Before serving, you can optionally pour a drizzle of olive oil over your baba ghanoush and garnish with pomegranate seeds and olives.

*recipe contains affiliate links