Baba ganoush (aubergine cream)


This is one of our favourite dip that we often serve with the aperitif snacks. Char grilling the eggplants (mostly on the BBQ) lends this cream an incredibly nice, smoky aroma, so it is a must! Your guests will appreciate your efforts!

On top of being a nice dip, it is also great in wraps and sandwiches.


2 nice eggplants 3tbsp of tahini (creamed sesame, available in good delicates shops) 1 big lemon for its juice 2-3 garlic cloves, minced salt and pepper parsley chopped (optional) olive oil and paprika (optional)


Prick the skin of the eggplants and chargrill them in the oven or on the BBQ, the skin can blacken and the inside need to soften. Scoop out the flesh into a mixer. Add all the other ingredients (except the parsley, olive oil and paprika) and mix it well together. Taste and adjust the seasoning and the lemon juice if needed. Add a bit of chopped parsley if you fancy. You can drizzle it with a bit of olive oil and sprinkle some (smoked) paprika on top for decoration. Serve it when it is cold with veggie sticks, pita chips...
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