Imagine a colourful table full of oriental delights – hummus, pita bread, falafel, freshly cut up veggies. And of course: Baba Ganoush. This creamy, rich mezze is made of grilled or smoked eggplant, spices and a lot of olive oil. I’ve eaten many different versions of this dip – sometimes it is mixed with Tahina (a sesame paste also used for hummus), sometimes it’s made with mayonnaise (not my favourite). The recipe I have for you today is quick and dirty (no blender needed!) – and vegan.
For 1 bowl (for 4-5 people when served as a part of several other mezze)
Preparation time: 1 hour
Stuff you need:
- 2 medium sized eggplants
- 4 garlic cloves
- 3 fresh chilis
- 7 tbs olive oil
- Salt, Pepper, Sugar, a dash of lime juice
Cut the eggplant into slices; peel the garlic cloves. Put both into a fireproof bakeware and mix with the olive oil and a dash of brown sugar. (Yes, it’s a lot of olive oil, but if you want to save calories you’ve come to the wrong place. Eggplant ALWAYS needs a decent amount of oil to become super yummy.) Pop it in the pre-heated oven (180° celsius) and let it bake for 40 minutes. Check regularly and stir so all of the pieces get a chance to get roasted – and not burnt.
The eggplant is done once it’s very soft and creamy. Remove the chili, leave the garlic. Now to the quick and (mainly ) dirty part: put your mushy eggplant on a chopping board and – chop it. Chop it until it’s creamy (make sure that the garlic is well “dissolved” in the mixture though). Remove any excess oil/liquid; add salt and lime juice. Serve either lukewarm or let it cool down. Finish off with some leaves of coriander or parsley and put the roasted chilis on top. Enjoy with pita bread (and hummus, taboulé, etc.).