Baked obergine dip „Baba Ganoush“
- 2 aubergines
- 2 cloves of garlic
- 2 tbl spoon of tahini
- 1,5 tbl spoon of olive oil
- juice of one lemon
Preheat the oven on 250°C. Wash the auberrgines. Make holes all over the surface of the aubergine with a fork. Bake the whole aubergines on baking paper for about 30-40 mins. It will be ready when its surface is warped and pulp softens significatnly.
Let the aubergines cool down and cut them lenghtwise in two halves. Using a spoon, carve out all the pulp and mash it in a bowl. Drizzle the pulp with lemon juice immediately in order not to be brown. Bin the aubergine skin.
Add all the above ingredients to the aubergine pulp, add season and salt according to your taste.
If you like dip to be very smooth, mix all in a mixer.
When serving, drizzle the dip with olive oil and fresh parsley.
It goes perfectly with a fish or as a dip with naan or vegetable chips.