I believe that aubergines are the most cooked and most common vegetable here on this blog.
I am sorry but I can't help it: I really love them and each Winter I count down to the beginning of Summer to finally enjoy fresh, seasonal aubergines.
Babaganoush it’s definitely a good and alternative way to enjoy aubergines and if you add a bit of yoghurt, you can turn it into a richer and creamier dip also known as Mutabal.
2 big aubergines
2 tbsp of tahini
The juice of ½ lemon
1 garlic clove
Salt to taste
Olive oil to taste
Smoked paprika (optional)
Parsley, sesame or pomegranate seeds to garnish
Preheat the oven at 220°C. Cut the aubergines skin lengthways, place in a tray and bake for at least 45 minutes. Depending on the oven and how big aubergines are, this may take a little longer.
Once cooked, let the aubergines cool down. Peel the skin off and place the flesh in a blender together with the other ingredients. Add olive oil while blending and continue until creamy and smooth.
Place the babaganoush in a bowl and put it in the fridge to set. Before serving, garnish with olive oil, sesame seeds, parsley or pomegranate seeds if in season.