Baba Ganoush Recipe
Try out my classic baba ganoush recipe: a roasted eggplant dip with yogurt!
Ingredients
- 1 large fresh eggplant
- 2 tbsp unsweetened yogurt
- 1 small garlic clove peeled and mashed
- 1 tbsp fresh mint chopped
- 3 tbsp fresh cilantro chopped
- 1 tsp lemon juice
- 1 to 2 tsp toasted sesame oil
- 5 tbsp olive oil
- 1 tbsp pine nuts or sunflower seeds
- pepper
- salt
Instructions
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1) Pierce the eggplant several times with a knife. Wrap it in aluminium foil. Put it on an oven rack. Roast the eggplant in a preheated oven at 428°F (220°C) for about 45 minutes. Then turn off the heat. Leave the eggplant in the oven for another 30 minutes. Then cut it in half and let it cool. Remove the soft eggplant meat with a spoon. Discard the tougher skins.
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2) Transfer the eggplant meat and remaining ingredients to the bowl of the KitchenAid Stand Mixer. Season with pepper, salt and garlic powder.
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3) Attach the wire whip and lower the mixer head. Set speed 2 for 2 minutes.
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4) After that, set speed 4 for 2 minutes.
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5) Set speed 6 for 10 minutes. In the end the eggplant dip should be creamy but still a little chunky. Add extra yogurt if you want it to be less darker in color. Check the seasoning. Add extra pepper, salt, sesame oil or lemon juice to taste.
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6) Transfer the roasted eggplant dip to a deep plate. Put it in the fridge for 5 minutes. Sprinkle lightly with some olive oil, extra chopped mint and pine nuts or sunflower seeds. Serve the baba ganoush cold.
