Baba Ghanouj
Baba Ghanouj is a smoky and creamy dip made from roasted eggplant, tahini, lemon juice, and garlic. It's a staple appetizer in Middle Eastern cuisine, perfect for serving with pita bread or fresh vegetables. This vegan recipe highlights the natural flavors of its simple ingredients.
En original oppskrift av Forkin
- Total tid
- 1 t 10 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
- Per porsjon
- 177 kcal
Allergeninformasjon: kan inneholde sesam. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Ingredienser
- 2 stk.eggplant, medium
- 0,25 kopptahini
- 2 sslemon juice, freshly squeezed
- 2 feddgarlic, minced
- 1 ssolive oil
- 0,5 tscumin, ground
- 0,75 tssalt
garnish
- 2 ssparsley, fresh, chopped(valgfritt)
- 0,5 tspaprika, smoked(valgfritt)
Utstyr
fork · baking sheet · colander · mixing bowl · parchment paper
Fremgangsmåte
Trinn for trinn
- 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup.
Omtrent 5 min
- 2
Pierce the eggplants several times with a fork or knife to allow steam to escape during roasting.
Omtrent 2 min
Kokkens tips: This prevents the eggplants from exploding in the oven.
- 3
Place the pierced eggplants on the prepared baking sheet.
- 4
Roast the eggplants for 35-40 minutes, or until they are very soft and the skin is shriveled and slightly charred.
Omtrent 40 min
Kokkens tips: Roasting them until well-charred adds a delicious smoky flavor to the dip.
- 5
Remove the eggplants from the oven and let them cool for about 15 minutes.
Omtrent 15 min
Kokkens tips: Cooling makes them easier to handle and prevents burns.
- 6
Once cool enough to handle, carefully peel the skin from the eggplants. Discard the skin.
Omtrent 5 min
Kokkens tips: The flesh should easily separate from the skin.
- 7
Place the eggplant flesh in a colander and let it drain for 5-10 minutes to remove excess liquid.
Omtrent 10 min
Kokkens tips: This step is crucial for a less watery and more flavorful baba ghanouj.
- 8
Transfer the drained eggplant flesh to a medium bowl.
- 9
Add the tahini, lemon juice, minced garlic, olive oil, ground cumin, and salt to the bowl with the eggplant.
Omtrent 2 min
- 10
Mash the mixture with a fork until it reaches your desired consistency. Some prefer it chunky, others very smooth.
Omtrent 3 min
Kokkens tips: Avoid using a food processor if you prefer a chunkier texture, as it can make the dip too smooth and glue-like.
- 11
Taste and adjust seasonings as needed, adding more salt or lemon juice if desired.
Omtrent 1 min
- 12
Transfer the baba ghanouj to a serving bowl.
- 13
Garnish with fresh chopped parsley and a sprinkle of smoked paprika before serving.
Omtrent 2 min
Kokkens tips: A drizzle of extra olive oil can also be added for richness.
Per porsjon
Næringsinnhold
- Kalorier
- 177,3kcal
- Protein
- 4,9g
- Karbohydrater
- 16,9g
- Fett
- 12,1g
- Fiber
- 7,6g
- Sukker
- 7,3g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Store leftover baba ghanouj in an airtight container in the refrigerator.
This dip is best served chilled or at room temperature; reheating is not recommended.
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