to bake - baba ganoush from The Green Kitchen Stories
Having lunch with my friend, a Middle Eastern cuisine enthousiast, we realized that Middle Eastern cuisine has such foods and spreads and analyzed how to re-create the perfect muhammara!
(note to self, have to find a recipe for that, was addicted to the one at Le Pain Quotidien in Buenos Aires! Or ask my chef extraordinaire at Copper in Antwerp)
Well, we all know hummus in all its variations, red beet, artichoke, curried hummus.... but one of my favorites is Baba ganoush!
This recipe from Green Kitchen Stories, uses sesame oil instead of tahini, just to make it a little the taste a little milder!
Which is actually pretty perfect because then I can smear some tahini all over my sourdough toast!
You could add baba ganoush to any dish!
Add it to some zucchini noodles, on a sourdough slice, add some avocado, make some spaghetti out of celery root, ....
Make a batch, and just play around!
recipe from: Green Kitchen Stories - cookbook
recipe type: to lunch, to serve on the side, to dip, vegetarian, glutenfree,
What you need:
2 aubergines, approx 800 g
2 tablespoonssesame oil
3 tablespoonslemon juice
2garlic cloves, crushed
1 teaspoonsea salt
2 tablespoonsolive oil
1 bunchflat-leaf parsley or coriander leaves
What to do:
Preheat the oven to 240°C.
Cut the aubergines in halves lengthwise.
Place cut sides down on a baking tray lined with baking paper and roast for about 45 minutes, until completely soft with black skin. They will look punctured when they’re done.
Remove from the oven and leave to cool for a few minutes.
Remove the skin. It should come away easily, but if not, put them in a plastic bag for 10 minutes and then try again.
Finely chop the pulp and scrape into a medium-sized bowl. Add the sesame oil, lemon juice, garlic and salt. Stir and mash everything with a fork until smooth. Taste and add more salt and lemon juice if necessary.
Chill for about 1 hour before serving.
Store in an airtight glass jar in the fridge.
Keeps for 3–4 days.