Aubergine spread (Baba ghanoush)

Aubergine spread (Baba ghanoush)

Vegetarian
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Preparation time
15min
Cooking time
30min
Serving(s)
1

Preparation time : 15 minutes and 30 minutes cooking time. Difficulty: 3/5. Vegan (without the Greek yoghurt)

Ingredients :

For the Tahini paste:
50
g toasted sesame seeds, cold
6
tablespoons sesame or olive oil
For the Baba Ghanoush
300
g aubergine
1
garlic clove
0,25
bunch parsley (optional)
1
tablespoon tahini paste
1
tablespoon lemon juice
1
tablespoon olive oil
*
Guérande sea salt, freshly ground black pepper
1
tablespoon Greek yoghurt

Toast the sesame seeds in the oven for about 15 mins at 200°C. The browner the seeds, the more flavour and colour your tahini will have.

Once the seeds have cooled, blend them adding the oil until you have a creamy paste.

Preheat the oven to 180°C, fan assisted. Wash the aubergines and remove the stalks without peeling them. Cut the aubergines in half lengthways and score the flesh sides in a crisscross pattern using the tip of a sharp knife. Brush with olive oil.

Place the aubergine halves on a baking tray covered with greaseproof paper and bake in the oven for about 30 minutes, until the flesh is nice and tender. Leave to cool down.

Using a spoon, scoop out the flesh, place in a blender along with all the other ingredients and blend until you have the desired texture.

Adjust the seasoning to taste.

For a creamier texture, add some Greek yoghurt.

Serve with aperitif drinks, with pitta bread, for example.

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