Baba Ganoush is an eggplant-based sauce that comes from the Middle East. It is traditionally prepared with the addition of tahini, garlic, lemon juice and various spices. Despite some similarities with hummus, the main difference is the use of eggplant instead of chickpeas.
15-30gfreshly squeezed lemon juice(about the juice of half to one lemon)
30gextra-virgin olive oilplus more for serving
½tsp.ground cumin(optional)
small bunch of cilantro
½tsp.smoked or regular paprika(optional)
Pomegranate seeds to serving
Instructions
Preheat the oven to 230 °C(450 °F). Pierce the eggplants and place on a baking tray. Bake for 35-40 minutes, turning after 20 minutes.
Chop the garlic and cilantro finely. Set aside a few cilantro leaves for decoration.
In a bowl, combine the chopped garlic and cilantro, add the cumin, paprika, salt, olive oil, and tahini. Mix well. Add the lemon juice. Stir some more and set the bowl aside.
Put the cooked eggplants in a bowl and cover with foil, leave for 10-15 minutes. Then remove the skin, cut off the stems and finely chop the flesh.
Add the chopped eggplant to the sauce in the bowl and stir. Adjust the flavor by adding more salt or lemon juice.
Chill 1-2 hours (if desired) in the refrigerator. Serve with olive oil, paprika, cilantro and pomegranate seeds.