Baba Ghanoush

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

   Ca. 5 min.

2. 2

   Pierce the eggplants several times with a fork to allow steam to escape during cooking.

   Ca. 1 min.

3. 3

   Place the eggplants on the prepared baking sheet and roast for 30-35 minutes, or until very soft and the skin is charred.

   Ca. 35 min.

   Kokkens note: For extra smoky flavor, you can char the eggplants directly over an open flame on a gas stove or grill before roasting.

4. 4

   Remove the eggplants from the oven and let them cool slightly until they are easy to handle.

   Ca. 5 min.

5. 5

   Carefully peel the skin from the roasted eggplants. Discard the skin.

   Ca. 2 min.

   Kokkens note: The skin should come off easily once the eggplant is properly cooked.

6. 6

   Place the eggplant flesh in a colander set over a bowl and let it drain for about 10 minutes to remove excess liquid.

   Ca. 10 min.

   Kokkens note: This step is crucial for a creamy, less watery baba ghanoush.

7. 7

   Transfer the drained eggplant flesh to a food processor.

   Ca. 1 min.

8. 8

   Add the tahini, lemon juice, minced garlic, salt, and black pepper to the food processor.

   Ca. 1 min.

9. 9

   Process until the mixture is smooth and creamy. Taste and adjust seasonings as needed.

   Ca. 2 min.

   Kokkens note: If you prefer a chunkier texture, you can mash the eggplant by hand instead of using a food processor.

10. 10

    Transfer the baba ghanoush to a serving bowl.

11. 11

    Drizzle with olive oil and garnish with fresh chopped parsley before serving.