Aubergine spread (Baba ghanoush)

Aubergine spread (Baba ghanoush)

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Preparation time
Cooking time

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

Ingredients :

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