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 for easy cleanup.

   Ca. 5 min.

   Kokkens note: You can also roast the eggplant over an open flame on a gas stove or grill for a more intense smoky flavor.

2. 2

   Pierce the eggplant several times with a fork or knife to allow steam to escape during cooking.

   Ca. 1 min.

3. 3

   Place the pierced eggplant on the prepared baking sheet and roast in the preheated oven for 30-35 minutes, or until very soft and collapsed.

   Ca. 35 min.

   Kokkens note: The skin should be visibly shriveled and slightly charred in places.

4. 4

   Remove the eggplant from the oven and let it cool completely for at least 15 minutes, or until it's cool enough to handle.

   Ca. 15 min.

   Kokkens note: Cooling helps the flesh firm up slightly, making it easier to scoop out.

5. 5

   Once cooled, carefully cut the eggplant in half lengthwise and scoop out the soft flesh into a bowl, discarding the skin.

   Ca. 3 min.

   Kokkens note: Try to remove any large seeds if present, though smaller ones are fine.

6. 6

   Mash the eggplant flesh with a fork until mostly smooth, or for a creamier texture, transfer it to a food processor.

   Ca. 2 min.

   Kokkens note: Do not over-process in a food processor, as it can make the baba ghanoush too watery.

7. 7

   Add the tahini, lemon juice, garlic, salt, and cumin to the mashed eggplant.

   Ca. 1 min.

8. 8

   Mix everything thoroughly until well combined and smooth.

   Ca. 2 min.

   Kokkens note: Taste and adjust seasoning if needed, adding more salt or lemon juice to your preference.

9. 9

   Transfer the baba ghanoush to a serving bowl. Drizzle with olive oil and sprinkle with fresh parsley and paprika, if using.

   Ca. 1 min.

   Kokkens note: Serve immediately with pita bread, crackers, or fresh vegetable sticks.