23 February, 2020
I recently went to Turkey and in Istambul I had this most amazing baba ganoush, although it was called ‘aubergine salad’, I guess in order to explain the unaware tourists what was it’s main ingredient. Since then I am trying to recreate it, and I do manage to have the same taste, but the original one was almost white, while mine is much darker.
If anyone can advise on how to make it more white, I would be happy for some advise. Please post in comments!
In the meantime, enjoy this wonderful, creamy treat. Totally vegan!
- 3 medium size aubergines
- 1/2 cup tahini paste
- juice from 1/2 lemon
- 1 clove of garlic
- salt, peper
- pomme grenade
- fresh mint leaves
- Slice the aubergines in half and place on a baking tray covered with baking paper. The cut part should be facing downward.
- Bake for around 40 minutes at 200 degrees C. Until soft.
- Take out and leave to cool.
- Take off the skin (I just do it with a spoon), and chop up the aubergines finely. You can also blend it if you prefer. I like to feel its texture so I prefer chopping.
- Place in a bowl. Add the tahini, crushed garlic, salt, pepper half the lemon juice and taste.
- Add more spices and lemon juice if you like.
- Serve with pomme grenade and mint sprinkled on top.
Baba ganoush can be served with pita breads, fresh bread, crackers. It also works great added to a salad. I don’t mind eating it just with a spoon, straight out of a box.