I often prepare baba ganoush when I have eggplants that need to be used soon. Right after, I ask myself why I don’t prepare this dish more often, so good and simple it is.
I give you an idea of quantities but trust your taste. Try them and decide if you want more tahini, lemon juice, salt, and pepper. Mint leaves are perfect but don’t worry if you don’t have them, it will be delicious the same.
The original baba ganoush recipe requires that you cook eggplants on the gas flame, directly. I find it complicated and I prepare them in one of the three ways: into the oven, into the pressure pan, or just boiled. The common thing is that you have to cook them entirely, not cut.
The other day I prepared it just to use what I had in the fridge – and it was just delicious. I am letting you know just to emphasize that dressing is a mandatory part of this recipe. Use your senses and taste it until you feel it is perfect for your taste.
- 4 medium eggplants
- 1 Tbsp tahini
- lemon juice
- mint leaves (optional)
- parsley (optional)
- extra virgin olive oil
- Wash eggplant and cut leaves. Cook them the way you prefer until tender.
- As soon as you can hold them, peel them keeping the pulp.
- Smash and evenly cut pulp reducing it to a puree.
- Add tahini and mix well.
- Add salt and pepper to taste.
- Add lemon juice and a thread of extra virgin olive oil.
- Decorate with some mint and parsley and serve with bread.
- Buon appetito!