Medel

Baba Ghanoush

Silky, smoky roasted eggplant whipped with tahini, lemon, and a touch of cooling yogurt—this is baba ghanoush at its most luxurious. Charred until tender and collapsed, the eggplant becomes almost creamy, punctuated by bright herbs and a whisper of cayenne that keeps you coming back for another spoonful.

⏱️45 min

🍽️4 portioner

🥕 Vegetariskt

2.5

🇧🇷 Brasiliansk 🥬 Tillbehör

👩‍🍳 Gör så här

⏱️ Äggklocka

1
Preheat an outdoor grill to medium-high heat and lightly oil the grate.
2
Prick the eggplant skin several times with a knife tip. Place eggplants directly on the grill and turn frequently with tongs until the skin is charred and the flesh has collapsed, 25 to 30 minutes.
3
Transfer eggplants to a bowl, cover tightly with aluminum foil, and let cool for about 15 minutes.
4
When cool enough to handle, split eggplants in half and scrape the flesh into a colander placed over a bowl. Drain for 5 to 10 minutes.
5
Transfer eggplant flesh to a mixing bowl. Add crushed garlic and salt, then mash until creamy but still slightly textured, about 5 minutes.
6
Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt until well combined.
7
Cover and refrigerate until completely chilled. Stir in mint and parsley, taste, and adjust seasonings before serving.