Ever heard of baba ganoush? Maybe you have your own baba ganoush recipe? This roasted eggplant dip is part of the famous Mediterranean mezze family. Baba ganoush, tzatziki, hummus, fava bean dip… Whenever I fancy a little light mezze dinner at home these delicious buggers are definitely on top of my list. Every one of them homemade of course!
This is my own frugal version of baba ganoush. I’m sure there’s about a million other ways and recipes out there. No big deal, as long as it tastes good. One ingredients that really makes the difference is the sesame flavor. I only used sesame oil instead of tehina (aka sesame paste). The oil works just fine!
Ingredients for 2 persons
1 big eggplant
1 tsp garlic, chopped
1 tsp sesame oil
1 tbsp fresh parsley, chopped
1 tbsp lemon juice
3 tbsp olive oil
Carefully pierce the eggplant several times with a sharp knife and put it on an oven rack.
Roast the eggplant in a preheated oven at 428°F (220°C) for 1 hour. Remove the cooked eggplant and cut it in half. Put it aside to cool.
Remove the soft eggplant flesh inside with a spoon. Discard the charred skins.
Transfer the eggplant flesh to a blender. Add the chopped garlic and fresh parsley.
Pulse a few times. Pour in the sesame oil, lemon juice and olive oil. Season with a little pepper and salt to taste.
Pulse again until you get a creamy and fragrant brown puree.
Check the seasoning and add extra pepper, salt and lemon juice to taste if necessary. Transfer the eggplant puree to a plate. Put it in the fridge for another 5 minutes. Sprinkle lightly with a little olive oil oil and chili powder. Serve cold.