Baba Ganoush – if only for the name must this Eggplant Dip Sesame get its own contribution. Baba Ganoush translates as “bashful (or even flirty) Papa” … for whatever reason
And it is quite vegan.
There are certainly hundreds of recipes for Baba Ganoush in the www, but all who write that the eggplant should be baked in the oven, miss the typical smoking flavor. The aubergines must either be burned (on the gas cooker or grill or with a flambier / Bunsen burner) or even better on the charcoal grill, until they become black. This is the only way to develop the typical smoked flavor.
Baba Ganoush belongs to oriental mezze like the sand to the desert and is either eaten with fillet bread, or used as a dip – eg for falafel, these delicious fried chick-pea balls.
2 large aubergines
100-150 ml Tahini (Sesampaste)
4 cloves of garlic, finely chopped
1 tl of ground cumin / cumin (the best is to roast whole cumin seeds dry and then finely grind them in a mortar or mortar)
Juice of 2 biocitars (about 80 ml)
Sea salt to taste
1 tbsp Argan oil (optional)
Native olive oil to drizzle
Black Kalamata olives
Chopped smooth parsley to sprinkle
Brush the aubergines on the charcoal grill from all sides (constantly turn) or flame with an open flame until the skin becomes black and throws charred bubbles (do not worry – it will be peeled off). In the oven this does not work and the eggplant is too much moisture removed before the skin at all begins to become black. Leave to rest, then halve, scrape the meat out of the skin with a spoon and place in a bowl.
Add the tahini, the garlic and the cumin and mix with a fork.Slowly add the lemon juice and the argan oil. Season with salt, if necessary add more tahini and lemon juice.
Garnish with the olives, sprinkle olive oil over it and sprinkle lightly with the chopped parsley. Good Appetite!