Directions
Babaganoush is a typical dish of Israeli cuisine, but it is present throughout the Middle East area, but you will also often find it in Greece, where it is called melitzanosalata, (μελιτζανοσαλάτα) (another parenthesis: isn’t the Greek wonderful?), ie eggplant salad. It is very easy to make, it is nothing more than a sauce, and you can serve it on the table with an infinite number of dishes, to make them even more delicious, even a simple steamed fish fillet with vegetables becomes a recipe for the royalty if accompanied by a bowl by Babaganoush.
The ingredients for making Babaganoush are few: it is prepared with eggplant, tahini, lemon, and garlic. Once you have tried it, you will not abound it anymore but pay attention to how healthy and vegetarian it is, tahini adds a good dose of calories, so be careful not to overdo it or reduce the dose of tahini. Did you get hungry? Come on, then, let’s go to the original Babaganoush recipe.
Babaganoush ingredients and doses
6 servings
- 2 eggplants
- 60 grams of tahini
- the juice of one lemon
- 2 cloves of garlic
- 30 grams of extra virgin olive oil
- 40 grams of parsley (optional)
- 7 grams of paprika (optional)
- 5 grams of cumin (optional)
- 5 grams of salt and pepper
How to make the perfect Babaganoush
Slice the aubergines, sprinkle them with salt and let them drain for 1 hour. Rinse them and put them in the oven until soft, 20 minutes. Remove the peel and blend them with the lemon juice, tahini, a drizzle of oil, garlic, salt, pepper, and cumin. Sprinkle with paprika and chopped parsley and serve still warm. Perfect for croutons or to accompany grilled meat or to season pasta.
Tips for making a perfect Babaganoush
You can replace parsley with fresh coriander to give your Babaganoush more sparkle. Some cook whole eggplants after forking them with a fork: the process is longer. Another technique is to scorch the aubergine over the flame and then remove all the peel, adding a smoky flavor to the aubergine.
Which wine to pair with Babaganoush?
If served alone, opt for a light and spicy red such as Rosso di Montefalco from the Scacciadiavoli winery. If you combine it with a nice summer grilled meat and vegetables we uncork a Sagrantino di Montefalco. If you want to make a dynamic and refined aperitif, uncork Oltrepò Pavese, Champagne and Franciacorta. If you prefer to combine a cocktail, the Moscow Mule has an essential and fresh taste that allows you to combine it with a thousand combinations.
