Sauce

Baba Ghanoush (Lebanon)

Name: Baba Ghanoush (Lebanon)
Total time: 40 min
Yield: serves 4
Ingredients: 2 Eggplant; 2 cloves Garlic; 2 tbsp Tahini; 1 Lemon; 2 tbsp Olive oil; 1 bunch Parsley; a pinch Salt

Preparation time: 40 min
Servings: serves 4

Ingredients

serves 4

Eggplant — to buy2
Garlic — to buy2 cloves
Tahini — to buy2 tbsp
Lemon — to buy1
Olive oil — to buy2 tbsp
Parsley — to buy1 bunch
Salt — to buya pinch

Preparation

Pierce the whole eggplant with a fork in a few places, then grill it directly over a flame or bake it for 30-35 minutes at 220°C, turning halfway through, until the skin is completely blackened and the flesh soft.
Let it cool slightly, then cut it in half and scoop out the flesh with a spoon, letting the excess liquid drain off.
Mash the eggplant flesh with a fork together with the crushed garlic, tahini and lemon juice, until you get a creamy but still slightly rustic texture.
Taste and adjust the salt and lemon to your liking.
Serve in a bowl, drizzled with olive oil and sprinkled with parsley, with flatbread.