Baba Ganoush is a classic dish from North African cuisine and is now also known in our kitchens. For me personally, Baba Ganoush is the "little cousin" of the hummus. Maybe not as well known, but at least as tasty. Not to forget: a little lighter and more figure-friendly, since Baba Ganoush does not need chickpeas or other carbohydrates.
Baba Ganoush: The classic recipe
And so that you can also soon enjoy a homemade baba ganoush, I will show you today how to prepare the vegan eggplant dip.
Ingredients (makes 300 g dip):
- 2 – 3 eggplants
- 50 g tahin (sesame paste)
- 2 - 3 tsp ground paprika powder
- 2 - 3 tsp ground cumin
- 1 tsp ground coriander seeds
- 2 garlic gloves, finely chopped
- 1/2 lemon, only the juice
- salt and peper
- about 5 - 6 tablespoons of olive oil + something for garnish
Instructions:
- Preheat the oven to 180 ° C.
- Prick eggplants from all sides with a fork.
- Bake the eggplants in the oven for about 20 to 25 minutes until they collapse and the skin went dark.
- Halve the eggplants. Scrape out the inside of the eggplant with a spoon and place in a bowl.
- Add olive oil, lemon juice, paprika powder, salt, pepper, cumin, coriander seeds and garlic to the eggplants and mix with a puree to a fine paste.
- Arrange on a plate and garnish with a little bit of olive oil, salt and paprika powder.
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Baba Ganoush
Ingredients
- 2 – 3 Eggplants
- 50 g Tahin sesame paste
- 2 – 3 tsp paprika powder edelsüß
- 2 – 3 tsp cumin gemahlen
- 1 tsp coriander seeds gemahlen
- 2 gloves of garlic finely chopped
- 1/2 lemon juice
- salt
- 5 – 6 tbsp olive oil + some for garnish
Instructions
- Preheat the oven to 180 ° C.
- Prick eggplants from all sides with a fork.
- Bake the eggplants in the oven for about 20 to 25 minutes until they collapse and the skin went dark.
- Halve the eggplants. Scrape out the inside of the eggplant with a spoon and place in a bowl.
- Add olive oil, lemon juice, paprika powder, salt, pepper, cumin, coriander seeds and garlic to the eggplants and mix with a puree to a fine paste.
- Arrange on a plate and garnish with a little bit of olive oil, salt and paprika powder.
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