A delicious alternative to Houmous, the Baba Ghanoush, or eggplant caviar as it is often called, requires grilled roasted aubergine rather than chickpeas.
The Baba Ghanoush is delicious for example in my Italian Quiche.
This Eastern Mediterranean dip is delicious with pita and raw vegetables. As its main ingredient are eggplants, it contains vitamins B and E, fibers and the anti-aging antioxidant Nansunin. It has also less calories than houmous. Perfekt for a light summer appetizer.
- 2 aubergines
- 3 tbsp tahini
- Juice of 2 lemons
- 2 garlic cloves, pureed
- 2 tbsp extra virgin olive oil
- 2 tbsp chopped flat-leaf parsley
Prick the aubergines in a few places with a fork. Turn them over the flame of the gas hob or under the grill until the skin is charred all over.
When cool enough to handle, half the aubergins scrape out the flesh. Press out as much of the juices as possible. Put everything à part from the olive oil and the parsley into a blender and mix until it has a smooth texture. Season to taste.
Serve in a flat serving bowl with a drizzle of olive oil and a sprinkling of parsley.
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