Baba Ganoush is a simple recipe, with easy-to-find ingredients, cheap, and of course (as always) without ingredients of animal origin.
So today this recipe (for baba ganoush), also known as Mutabal, which is a Lebanese eggplant cream.
The original recipe has tahini (sesame seed paste), but as I told you in the hummus recipe I do not usually buy it much.
So I also change it this time, although you can use it if you want.
Like hummus, you can use it to dip crudites, spread on toast, crackers, or to eat directly.
1 hour, 15 minutes
- 4 eggplants.
- 1/2 teaspoon ground cumin.
- Salt to taste.
- A pinch of black pepper.
- 3 cloves of garlic (without the nerve).
- The juice of half a lemon.
- 2 teaspoons ground flax seeds (or two teaspoons tahini).
- Extra virgin olive oil.
- Sweet paprika (can also be mixed with a little spicy paprika) and parsley, to serve.
- We heat the oven to 180º, while, we cut the eggplants lengthwise and make some deep cuts in their meat so that they cook well.
- We add a little salt and olive oil and put them in the oven for approximately 45 minutes (see them, that each oven is a world!).
- Once the eggplants are cooked, with the help of a spoon, we remove the meat from the eggplant and put it in the blender cup together with the rest of the ingredients.
- (except the paprika of the vera and the parsley that we will use to serve).
- We beat it all, start pouring a little oil and as you observe the texture you are pouring until it is creamy.
- Be careful not to overdo it and make it too liquid.
- It is served in a deep dish with some sweet paprika (and if you want, also spicy), a little parsley, and a little extra virgin olive oil.