Baba Ganoush is a paste based on aubergine puree typical of the arabic and mediterranean cuisine. It is usually eaten with pita bread, but we can also use it to spread the sandwich or as an accompaniment to a pasta dish or a vegetable tempura al dente.
The main ingredient is roasted eggplant, which is traditionally crushed and mixed with tahina, lemon juice, garlic, pomegranate syrup and cumin. At home we have prepared our own version that we also wanted to wash, like the traditional one, with olive oil. Do not stop trying this aubergine pate, you will repeat!
Aubergine Pate or Baba Ganoush
The aubergine pate that we prepare today is a version of Baba Ganoush, a very typical cream of Arabic cuisine that is eaten with pita bread.
Author Maria
Recipe type: Appetizer
Rations: 6
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 large eggplant
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil plus extra for drizzling
- 1 garlic clove, peeled and minced
- ½ teaspoon smoked paprika
- Salt and black pepper
- Fresh coriander and cookies.
Preparation
- We preheat the oven to 200ºC and cut the aubergine in half lengthwise. We place it meat side down on a lined baking tray and the roast 30 minutes until tender. Afterwards, we let it rest until it cools enough to be able to handle it.
- So, we remove the skin from the eggplant and place it in the food processor. We crush, allowing some pieces to remain.
- We add the tahini, lemon juice, olive oil, garlic, smoked paprika and season with salt and pepper. We work again until we get a smooth and creamy consistency.
- We rectify its flavor, if necessary, place it in a bowl and we put in the fridge 1 hour.
- We serve the aubergine pate with virgin olive oil extra and chopped cilantro.