VEGETARIAN

Leo-Style Baba Ghanoush

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

An important point in preparing this Arab appetizer: the eggplants must be roasted over an open flame to allow the smoky aroma to richly infuse the flesh. If you only have an oven and an electric grill, you can enhance the 'smoky flavor' effect with smoked paprika, as suggested by Chef John Smith from a popular American restaurant. Cumin, coriander, and caraway add the necessary Maghreb accent. Just be sure to toast the cumin in a hot skillet before adding it to the dish—this will bring out its rich, slightly metallic aroma.

Ingredients

Eggplants - 14.1 oz
Tahini - 3.2 oz
Meyer Lemon Juice - 0 fl oz
Garlic - ½ heads
Black Cumin (Cumin) - 0.1 oz
Smoked salt - 0 oz
Salt - to taste
Ground Black Pepper - to taste
Olive Oil - 2 fl oz

Step by Step guide

Step 1

Wash the eggplants and prick them in several places with a toothpick. Cut the head of garlic in half crosswise between the cloves. Roast on the grill or in a preheated oven at 482°F for 15–20 minutes until soft. The eggplant should become very tender, 'deflate,' and easily separate into strands.

Step 2

Scoop out the flesh from the eggplant and mash it in a mortar. Squeeze the roasted garlic into the eggplant pulp. Add cumin, smoked paprika, tahini, and olive oil. Taste and add salt and pepper to your liking.