Baba Ganoush

Instructions

1. Step 1

   Preheat the oven to 230°C.

   Cookware: oven

2. Step 2

   Prick the eggplants several times with a fork and place them on a baking sheet. Roast, turning once, until the skins are charred and the eggplants are completely soft and collapsed.

   Timer: 40 min (fixed)

   Ingredients used: 2.0 piece Eggplant

   Cookware: baking sheet, fork, oven

3. Step 3

   Let the eggplants cool until manageable. Split them open, scoop the flesh into a colander, and drain.

   Timer: 15 min (fixed)

   Cookware: colander, cutting board, knife, spoon

4. Step 4

   Transfer the drained eggplant flesh to a mixing bowl and mash it with a fork to the desired texture.

   Cookware: fork, mixing bowl

5. Step 5

   Stir in the tahini, lemon juice, garlic, 1 tbsp (15 ml) olive oil, cumin, and salt until evenly combined.

   Ingredients used: 1.0 gr Cumin, 15.0 ml Extra Virgin Olive Oil, 8.0 gr Garlic, 45.0 ml Lemon Juice, 4.0 gr Salt, 60.0 gr Tahini

   Cookware: mixing bowl, spoon

6. Step 6

   Transfer the baba ganoush to a serving bowl. Drizzle with the remaining 1 tbsp (15 ml) olive oil and scatter the parsley over the top.

   Ingredients used: 15.0 ml Extra Virgin Olive Oil, 10.0 gr Parsley

   Cookware: serving bowl, spoon