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This recipe has many different names. The Baba Ganoush, moutabal, mtabal… But the result is the same and always delicious when it is “home-made”. For those who don’t know it yet, it is an eggplant caviar with sesame cream (tahina), spiced up with olive oil, garlic and lemon juice. This dish is found in the Mediterranean basin , in Lebanon, in Egypt… A little wonder, especially with pieces of bread dipped in it!
Recipe for babaganoush:
-3 eggplants
-the juice of two or three small lemons
-2 cloves of garlic
-4 to 5 tablespoons of olive oil
-4 tablespoons of sesame cream (tehina)
-sel
Start by putting the eggplants in the oven. Simply place them on a baking sheet with aluminum foil to protect the dish.
Turn the oven to the “broil” position and roast the eggplant, turning it from time to time. The skin will fry and even burn, but this is quite normal. The eggplant must be soft inside. The cooking time depends so much on the oven, that I don’t know how long it can take. We have to watch.
Allow to cool completely before handling. Remove the flesh from the eggplant and place in a container.
Put the flesh with a spoon to purée.
Add the olive oil.
Salt and sesame cream (tehina, tahini, tahin…).
Squeeze the lemons and pour as you go to taste and adjust.
Crush the two cloves of garlic, add them and mix well.
Place babaganoush in a bowl and drizzle with olive oil. Let stand in a cool place before serving, but this dish is just as delicious served warm.
Dip into the babaganoush, pieces of toasted pita bread!
