Recipe for 4 servings
Ingredients:
- 1 kg eggplant
- 80 g tahini sauce
- 2-3 garlic cloves
- 1 lemon
- 1/2 tablespoon salt
Preparation:
1. Pierce the eggplants several times with a fork. Then bake at 220° C top and bottom heat for about 30 minutes until they are soft and the skin is almost black.
2. Remove the eggplant from the oven and let it cool for about 10-15 minutes.
3. Cut the eggplant in half and remove the flesh from the skin with a spoon and place in a bowl. Now there are 2 different variants of preparation →
*Variation 1: Coarsely chop the flesh with forks. Add sesame sauce, lemon juice, olive oil, salt and pressed garlic and mix everything well with a whisk. In this variation, the baba ghanoush has a coarser consistency and the eggplant comes out more when eaten.
*Variation 2: Put all ingredients in a blender and puree until smooth.