Eggplant dip with Turkish bread (baba ganoush)
Serve this delicious eggplant dip with Turkish bread.
This eggplant dip, also known as baba ganoush, is a delicious dip for Turkish bread. It's perfect for drinks or a party. This recipe serves about 8 people.
Preparation
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Halve the eggplants lengthwise. Score the flesh crosswise, reaching the skin, with a small knife. Grease a baking sheet with olive oil and sprinkle with black pepper and sea salt. Place the eggplant flat-side down on the baking sheet. Add the unpeeled garlic clove to the eggplant. Place the baking sheet in the preheated oven for 20 minutes.
Scoop the flesh out of the skin with a spoon. Peel the garlic.
Blend the eggplant flesh with 1 tbsp olive oil, garlic, ground cumin and tahini in a food processor until smooth.
Serve the eggplant dip, also known as baba ganoush, in a small bowl. Garnish to taste with olive oil, paprika, and coarsely chopped fresh cilantro or parsley. Serve with Turkish bread.
Ingredients
- 3 aubergines
- 2 tl tahin sesampasta
- 1 teen knoflook, ongepeld
- ½ bosje verse koriander of peterselie
- 1 tl Gemalen Komijn
- 4 el olijfolie
- Zwarte peper, naar smaak
- Zeezout, naar smaak
- Paprikapoeder, naar smaak
- Turks brood, naar smaak
Supplies
- Baking tray
- Baking paper
- Food processor
