Baba Ganoush
Serves 4 #STARFineFoods Ingredients: 750 g eggplant 60 ml lemon juice 60 ml tahini 3 small cloves of garlic Salt and pepper A few sprigs of fresh parsley A splash of STAR extra virgin olive oil Pita bread on the side Instructions:Preheat the oven to 230 °C. Prick the eggplants with a fork and set them on a baking sheet. Bake them for 30 or 40 minutes until they are soft. Let them cool a little.
Slice each eggplant lengthwise, scoop the flesh from the skin and blend it in a blender until it forms a smooth purée.
Add the lemon juice, tahini, minced garlic, and salt and pepper to taste. Mix well.
Transfer the mixture into a bowl. Add 3 tablespoons of extra virgin olive oil, season to taste and stir. Cover with plastic wrap and refrigerate for at least 2 hours.
Before serving, make a well in the center, pour in some olive oil and sprinkle with chopped parsley. Serve with warm pita bread.
Ingredients
- 750 g eggplant
- 60 ml lemon juice
- 60 ml tahini
- 3 small cloves of garlic
- Salt and pepper
- A few sprigs of fresh parsley
- A splash of STAR extra virgin olive oil
- Pita bread on the side
Instructions
Preheat the oven to 230 °C. Prick the eggplants with a fork and set them on a baking sheet. Bake them for 30 or 40 minutes until they are soft. Let them cool a little.
Slice each eggplant lengthwise, scoop the flesh from the skin and blend it in a blender until it forms a smooth purée.
Add the lemon juice, tahini, minced garlic, and salt and pepper to taste. Mix well.
Transfer the mixture into a bowl. Add 3 tablespoons of extra virgin olive oil, season to taste and stir. Cover with plastic wrap and refrigerate for at least 2 hours.
Before serving, make a well in the center, pour in some olive oil and sprinkle with chopped parsley. Serve with warm pita bread.
Preheat the oven to 230 °C. Prick the eggplants with a fork and set them on a baking sheet. Bake them for 30 or 40 minutes until they are soft. Let them cool a little.
Slice each eggplant lengthwise, scoop the flesh from the skin and blend it in a blender until it forms a smooth purée.
Add the lemon juice, tahini, minced garlic, and salt and pepper to taste. Mix well.
Transfer the mixture into a bowl. Add 3 tablespoons of extra virgin olive oil, season to taste and stir. Cover with plastic wrap and refrigerate for at least 2 hours.
Before serving, make a well in the center, pour in some olive oil and sprinkle with chopped parsley. Serve with warm pita bread.
Total Time: 1 hour
Serves: 4
