Egyptian Baba Ghanoush with Sesame Cream
Egyptian baba ghanoush is a creamy, smoky dip that captures the essence of Middle Eastern cuisine. You'll love its silky texture and slightly tangy flavor from the lemon and tahini. It's a staple appetizer in Egyptian mezze, perfect for sharing. The traditional method involves grilling the eggplants directly over a flame for an intense smoky aroma, but the oven version is just as delicious and simpler. Make it for your appetizers or as a side to grilled meats; it pairs wonderfully with warm pita bread. A vegetarian, healthy, and flavorful recipe that will transport you straight to Cairo.
Ingredients
- Eggplants2 large
- Garlic2 cloves
- Tahini (sesame paste)3 tablespoons
- Fresh lemon juice2 tablespoons
- Extra virgin olive oil2 tablespoons
- Ground cumin1 teaspoon
- Salt1 teaspoon
- Fresh chopped parsley2 tablespoons
Instructions
- 1
Preheat the oven to 200°C. Prick the eggplants with a fork and place them on a baking sheet lined with parchment paper. Roast for 25-30 minutes until tender and slightly charred.
- 2
Let the eggplants cool, then cut them in half and scoop out the flesh with a spoon. Discard the skin.
- 3
In a bowl, mash the eggplant flesh with a fork to a coarse texture.
- 4
Add the crushed garlic, tahini, lemon juice, cumin, and salt. Mix well.
- 5
Stir in the olive oil and adjust seasoning if needed.
- 6
Transfer to a serving dish, drizzle with olive oil and sprinkle with chopped parsley. Serve chilled with pita bread.
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