Babaganoush

Name: Babaganoush
Prep time: 60 min
Cook time: 40 min
Yield: 4
Cuisine: Árabe
Ingredients: 2 eggplants; 3 tablespoons olive oil; 4 cloves garlic; 1/4 cups parsley; 1/2 cups tahini; 1 tablespoon lemon juice; salt; olive oil; parsley, chopped; paprika; pita bread, for accompaniment

Mayte Rueda

You can't miss this recipe for babaganoush, a typical Middle Eastern dish made from a puree of eggplant, tahini, lemon juice, garlic, parsley, olive oil, and paprika. Serve this dip with pita bread!

Reviewed by Editorial Team of Kiwilimón

Published: 13-08-2021

Preparation

20 mins

40 mins

Low

Place the eggplants on a baking tray, drizzle with some olive oil, and bake at 200 °C for 40 minutes on roasting or grill mode. Remember that the skin must be completely charred. Once the eggplants are out of the oven, remove the skin and reserve the pulp, which should have a very smooth consistency. Set aside. On a cutting board, finely chop the garlic cloves and parsley. Use a food processor to grind the eggplant pulp, tahini, lemon juice, and season with salt; you should grind for about 5 seconds, as the texture should remain slightly chunky. Remove from the processor and mix the eggplant pulp with garlic and parsley. Serve the babaganoush with olive oil, chopped parsley, and a bit of paprika.