Ingredients
3 ½ eggplants, preferred the fat ones
2 cloves of garlic
Salt
160 ml raw tahini
½ a lemon
100 ml water
Extra virgin olive oil
Tools
Grill or a gas stove
Bowl
Knife
Plate
Directions
Step 1
For the Baba Ganoush we will need to burn the eggplants properly. Start by setting your grill to 700F or 370C, you can do it on your stove as well. I recommend not putting them in the oven- this way they are getting cooked and we lose the identical smokey flavours of the dish.
3 ½ eggplants, preferred the fat ones
Grill or a gas stove
Step 2
Place the eggplants on the grill and let them burn. It would take few minutes and the whole magic- is if you leave it to burn and not flipping them every two seconds. In fact, in my method we flip the eggplants only once.
Step 3
Flip the eggplants. You know it's time to flip the eggplants to the other side when you knock on the eggplants skin and they cracks.
Step 4
Once the other side's skin cracks as well when you knock on it- remove from the grill and let it rest standing in the bowl. The eggplants will start to release some liquids which we will throw away eventually.
Step 5
Peel the garlic cloves and chop them finely. Then sprinkle some salt on them and smash with the dull-side of your knife. The salt will help to break the garlic down to a smooth paste.
2 cloves of garlic
Salt
Step 6
In the meantime, make the tahini. Start with the water, lemon and salt. Slowly drizzle the tahini while mixing, until you get the desire texture.
100 ml water
½ a lemon
Salt
160 ml raw tahini
Step 7
Peel the eggplant and remove their heads.
Step 8
In a bowl add the peeled eggplants, tahini, and the garlic. Mix super well until homogenous. If you want to get a super smooth Baba Ganoush you can blend all the ingredients together in a food processor.
Step 9
Spread on a plate and scrape with your homemade pita.
Step 10
YASSS!
