Baba ganoush
Eggplant dip
A smooth, smoky dip of roasted eggplant that is always on our Arabic table at home. It takes only a few ingredients and is served cold with pita bread.
Special ingredients: Tahini Amazon, Lemon salt Amazon
Video in Spanish on my YouTube channel.
Ingredients
As I list them in the video description.
- 500 g eggplant pulp
- ½ cup tahini (sesame paste)
- 2 cloves garlic, crushed
- ¾ tsp citric acid (lemon salt) or the juice of ½ lemon
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp yogurt
- Olive oil (optional)
How it's made, in short
- Roast the eggplants over charcoal, in the oven or over the stove flame until the skin is well charred.
- Once cool, peel them and let the pulp drain in a colander.
- Mash the pulp with a fork until creamy.
- Add the remaining ingredients and chill before serving.
- Serve with parsley, paprika and a drizzle of olive oil.
Watch the video to see every step.
