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Baba Ganoush from Eggplants
Instructions
I get the ingredients for the baba ganoush ready and turn the oven on to 200°C straight away.
Wash the eggplants and prick them in several places with a fork, then place them on a baking sheet lined with parchment. The pricks keep the skin from bursting.
Put the baking sheet into the hot oven without convection. After 35–40 minutes the eggplants will have softened and be completely cooked.
While the eggplants are still hot, put them in a bag and cover with a warm towel – this makes the skin much easier to remove.
After 5 minutes you can easily peel off the thin skin with a knife.
Alternatively, cut the eggplant lengthwise and scoop out the flesh with a spoon.
You can buy ready-made tahini or make it yourself. To make it, toast the sesame seeds until they just start to turn lightly golden. Taste the seeds while they are still raw first to be sure they are not bitter, otherwise bitter paste would ruin the whole dish.
Once the sesame has cooled, blend it into a paste using a stand blender.
Pour in the oil and blend until smooth.
Put the eggplant flesh into a food processor.
Add the pepper, salt and garlic for a bright flavour.
Blend the eggplants into a puree. Add the chopped parsley and the tahini paste.
Squeeze the juice from half a small lemon and pour it into the bowl.
Add the oil right away and blend everything until silky smooth.
The finished consistency should resemble thick sour cream.
Before serving, always drizzle the baba ganoush with olive oil and let it rest for a few minutes. This spread can be served as a dish in its own right or as an accompaniment to something else. The delicate paste is traditionally spread on crackers, croutons or flatbreads. Do give it a try, and enjoy your meal!
Tips
- 1
Prick them with a fork – the "secret" against bursting. Without the pricks an eggplant will burst in the oven from the steam. Five or six pricks in different places is safe.
- 2
Bag and towel – the "secret" for the skin. Leave the hot eggplants under a towel for 5 minutes and the skin comes away on its own.
- 3
Toast the sesame – the "secret" of the tahini aroma. A light golden colour is ideal. Over-toast it and it will turn bitter.
- 4
Drizzle with oil before serving – the "secret" for the flavour. A thin layer of olive oil protects the surface from drying out and gives it a glossy sheen. The same principle works for other kinds of pastes and spreads.
FAQ
Which eggplants should I choose? +
The ideal choice is young, dark-purple eggplants with glossy skin (Almaz, Chyorny Krasavets, Epic F1). Alternatives include white eggplants (more tender, with no bitterness) and striped varieties (Melovidny, Graffiti). Fresh eggplants are firm and heavy, with a green stem. A size of 15–20 cm is best, as there are fewer seeds. Avoid overgrown ones with large seeds (they taste bitter) and any with brown spots. For a "premium" result, choose farm-grown soil eggplants. The seed brands Gavrish, Poisk and Aelita are reliable. If an eggplant tastes bitter, salt the flesh after baking and leave it for 10 minutes. Frozen ones will not do – you need whole fruits for baking. A grill instead of the oven makes them even more aromatic, with a smoky note.
What can I use instead of tahini? +
Alternatives include ready-made tahini such as Sesame Tahini (bought in a shop, 75 g), sesame oil (30 ml – more aromatic), peanut butter (75 g – a non-standard option), almond butter (75 g – more delicate) and cashew butter (75 g – a "premium" choice). The tahini brands Achva, Riyada and Zhmenka are reliable. Fresh paste is the "premium" option (it keeps for 2 months after opening). For a "diet" version, leave out the tahini altogether and use just eggplants, lemon and garlic. Do not use nut pastes with sugar or chocolate spreads. For a "Lebanese classic", tahini is a must. For a spicy version, add 1/4 tsp of cayenne pepper.
How long does baba ganoush keep? +
In the fridge, in a jar with a lid, it keeps for 5–7 days. Any longer and it will form a film and lose its flavour. You can drizzle a thin layer of olive oil over the top as "protection" against drying out. In the freezer it keeps for up to 1 month. Defrost it in the fridge for 8–12 hours. Before serving, stir it and add a drop of oil if needed. For a "packed lunch", a small jar is handy. Do not leave it at room temperature for more than 4 hours, as the eggplant and garlic spoil. Label the jars with the date to keep track easily. It is ideal as a "family batch" – a double portion for the week. Freshly made, it is at its "star" best in the first 30–60 minutes after cooling.
What goes best with baba ganoush? +
The eastern classic is to serve it with lavash or pita (fresh or toasted). It also goes with crispbreads or wholegrain crackers, and with sliced fresh vegetables (carrot, cucumber, bell pepper) for a "diet" option. Spread it on sandwiches for an "office snack". It works with boiled potatoes (unusual, but tasty), with meat dishes instead of a sauce, and with fish or seafood for a "Mediterranean" serving. Pair it with a light beer or a dry white wine. For a "vegetarian dinner", serve it with steamed vegetables. It adds heartiness to salads with chicken or turkey, and makes a "Lebanese" appetiser alongside falafel and hummus. It is also good with a shot of arak or ouzo. All in all, it is a universal spread for healthy eating.
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