Baba Ganoush Recipe

Baba Ganoush Recipe

At least twice a week, I feel the need to escape from the culinary tradition and prepare new special dishes, inspired from far even exotic countries. I tried this sauce years ago at a friend’s house and it was love at first sight. So I promised myself, I absolutely had to try preparing it in my kitchen. I’m talking about an alternative version of Baba Ganoush, also called eggplant caviar, which is a Middle Eastern sauce mainly prepared from vegetable pulp from which it takes its name.

Aubergine is a vegetable full of benefits: it’s good for brain, it is high in fibers, it has depurative properties and it is ideal to prevent bad cholesterol. This sauce is perfect as an appetizer or side dish…. So, let your taste buds enjoy this delicious irresistible sauce!

The recipe

Ingredients for 2 people:

  • 1 aubergine
  • 1 table spoon extra virgin olive oil (put some more aside)
  • 1 table spoon lemon zest
  • 3 leaves of fresh mint
  • 1 table spoon + ½ Thaini sauce
  • ½ garlic clove
  • ½ cucumber
  • ¼ red onion
  • Some parsley
  • A pinch of salt
  • A pinch of pepper
  • ½ pomegranate
  • A handful of sunflower seeds

Method

  1. Wash and dry the aubergine, then make little holes on the surface with the tip of a knife.
  2. Bake it in a preheated oven at 200 degrees for about 50 minutes.
  3. Let it cool, then cut it in half and with the help of a spoon deprive it of its pulp and skin.
  4. Put aubergine pulp in a mixer and blend it with oil, lemon zest, chopped mint, Thaini sauce, garlic, roughly chopped onion, a handful of parsley, salt and pepper to taste, until it reaches a thick and homogeneous consistency. (So you have to mix all the ingredients together, avoiding the pomegranate and pumpkin seeds);
  5. Put the sauce in another bowl, then add pomegranate seeds and some sunflower seeds, then stir all well.
  6. Garnish with some chopped parsley, a little oil and serve it.

My advices:

  • This sauce is ideal spread on toasted bread, with falafel or vegetable balls.

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