Anything with tehini is in my opinion, the best. This middle eastern salad is one of my favourites (sorry, hummus has to be my number one) as it’s so simple to make and yet so satisfying to eat.
In arabic, baba means “father” and ganoush is “spoiled” or it could also be a name, it was originated in the middle east and is eaten as an appetizer.
Many countries in the middle east have different ways of making and serving the dish, some mix the eggplant with mayonnaise, others add cumin to it but the traditional way is to roast the eggplant over an open flame for an extra smoky flavour and mix it with tehini, lemon, garlic and salt.
Check out the full recipe below
- 2 Large sized eggplants
- ¼ Cup of tehini paste
- 1 Juicy lemon
- 2 Chopped garlic cloves
- Olive oil
- Coriander (optional)
- Step 1 Pierce the eggplants with a knife several times all around to avoid it exploding while cooking.
- Step 2 Place the eggplants in the microwave (for those that don’t have a gas stove) for 8 – 10 minutes until they are soft.
- Step 3 For those with a gas stove, place the eggplants over a low fire and turn the eggplant around until all sides are burnt and crispy.
- Step 4 Wait for the eggplants to cool down a little, once cool, cut them into half and scoop off the eggplant with a fork or knife.
- Step 5 Pour it in to a mixer, add the tehini, lemon and garlic and mix until the texture is smooth. Make sure you don’t over mix and the texture isn’t too thin.
- Step 6 Pour the eggplant in to a bowl, sprinkle a little salt and stir.
- Step 7 Before serving, sprinkle some coriander leaves and olive oil for the best results.