top of page
Baba Ganoush (moutabal)

Baba Ganoush (moutabal)

This is perhaps my favourite dip, as it features everything I love: the texture of cooked eggplants, a smokey flavour, a healthy dose of olive oil, and sesame paste. With fresh pita bread, or in a buddha bowl, it is so refreshing, especially in summer.
Recipe inspired from La Cuisine de Bernard.

  • Ingredients

    • 900g eggplant
    • 60g lemon juice
    • 6g crushed garlic
    • 27g olive oil
    • 35g tahini (sesame paste)
    • 1/2 tsp salt

  • Instructions

    • Eggplants
    1. Heat up the oven grill at ~210°C.
    2. Place the eggplants on a sheet of baking paper on a tray, and place in the oven. Turn the eggplants regularly to roast all sides evenly.
    3. When the eggplants' skins are puffed and they feel soft on all sides, take them out of the oven, immediately place them in a sealed container and let them cool down. The moisture of the eggplants will allow the skin to peel off easily later.
    4. When they are cool enough to handle, strip the skin delicately off the eggplants, and putt the cooked flesh in a blender.
    5. Add garlic, lemon juice, tahini, salt, olive oil, and blend.
    6. Refrigerate and serve with pita bread or any other fresh bread. It also complements any salad bowl beautifully.
bottom of page