Baba Ganoush
Cooking Flow
- Cook
-
[LOW] 40 min
Ingredients
- 1 large eggplant, halved lengthwise, pierced on both sides
- ½ clove garlic, peeled, crushed
- ½ teaspoon kosher salt
- 1 tablespoon lemon juice
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 2 tablespoons (25 g) tahini
- 1 tablespoon + 2 teaspoons (25 ml) olive oil
- ⅕ cup (50 g) plain yogurt
Garnish
- Ground smoked paprika
- Sesame seeds
- Olive oil
DIRECTIONS
Lay pierced eggplants in the pot skin-side down, cover and steam-roast over [LOW] heat for 40 minutes. Transfer to a plate and let cool.
Remove the flesh and combine with garlic, salt, lemon juice and spices. Use blender to blend to a rough paste.
Once blended, add in tahini, olive oil and yogurt. Blend to a finer paste. Season to taste with salt and add more lemon juice if desired.
Transfer to a serving bowl, drizzle with olive oil, and sprinkle with smoked paprika and sesame seeds.
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