Baba ghanoush

Name: Baba ghanoush
Cook time: 30 min
Yield: 6-8
Cuisine: Lebanese
Ingredients: 4 eggplants; 1/2 clove of garlic; salt; 2-3 tbsp tahini; juice of 1 lemon; 200g yoghurt; 1 tsp cumin

Brigitte Hafner

October 19, 2011

Time:< 30 minsServes:6-8

The key to baba ghanoush is to cook the eggplants over a flame so they get all charred.

Ingredients

4 eggplants
1/2 clove of garlic
salt
2-3 tbsp tahini
juice of 1 lemon
200g yoghurt
1 tsp cumin

Method

Prick the eggplants a few times with a fork and set them directly over medium-high gas flames. Turn them often and cook until they are blackened all over - about 10 minutes. Place them in a colander to cool.
Carefully cut them in half, scoop out the soft flesh and place in a bowl. Avoid including the skin.
Crush the garlic with salt and add to the eggplant with the other ingredients. Mix well, season with salt and taste to check that the flavours are balanced.
Baba ghanoush should be quite smoky but also a little piquant from the lemon and earthy from the tahini.
Recipe idea: Lamb cutlets with baba ganoush