Einfacher und beliebter Auberginen-Dip
2 medium eggplants
½ cup raw Tahini
¼ cup Lemon juice
½ tsp Salz
Olive oil for serving
1
for the best flavor, grill the eggplants till they are fully cooked with burnt peel, or roast them on a gas stove,
these practices will give the lovely smoked flavor to Baba Ghanoush.
otherwise, make 2-3 holes on each eggplant and roast in the oven at 200°c for 30 minutes.
2
peel the eggplants, without water on under a tap, water will take all the smokey flavor!
using a chef knife chop the eggplant till smooth, it should still have some texture.
3
add raw Tahini, salt, and lemon juice mix well, and refrigerate for half an hour.
if it becomes too thick add 1 tbsp of water.
serve with extra virgin olive oil, Enjoy
Ingredients
2 medium eggplants
½ cup raw Tahini
¼ cup Lemon juice
½ tsp Salz
Olive oil for serving
Directions
1
for the best flavor, grill the eggplants till they are fully cooked with burnt peel, or roast them on a gas stove,
these practices will give the lovely smoked flavor to Baba Ghanoush.
otherwise, make 2-3 holes on each eggplant and roast in the oven at 200°c for 30 minutes.
2
peel the eggplants, without water on under a tap, water will take all the smokey flavor!
using a chef knife chop the eggplant till smooth, it should still have some texture.
3
add raw Tahini, salt, and lemon juice mix well, and refrigerate for half an hour.
if it becomes too thick add 1 tbsp of water.
serve with extra virgin olive oil, Enjoy
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EN