Eggplant babaganoush

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make babaganoush from eggplant? To begin, prepare the necessary ingredients according to the list. We will bake and puree the eggplants, so their integrity and appearance do not matter. In the classics you need olive oil, but you can use any other vegetable oil. You can replace parsley with any other greens to your liking. Just remember that in the classic recipe it can be either parsley or cilantro.

2. STEP 2

   

   Wash the eggplants, dry them and prick them all over with a fork. Why prick eggplants with a fork? This is necessary so that the vegetables do not burst during subsequent baking.

3. STEP 3

   

   Divide the head of garlic into cloves, peel, grease lightly with vegetable oil and wrap in foil.

4. STEP 4

   

   Place the prepared eggplants and garlic on a baking sheet lined with foil or parchment. Place the vegetables in an oven preheated to 170°C. Bake the garlic for about 20 minutes, the eggplants for about 45 minutes until soft. The exact baking time depends on the size of the vegetables and the features of your oven.

5. STEP 5

   

   Wrap the finished eggplants in foil and leave for 15 minutes.

6. STEP 6

   

   Then peel the eggplants. If the eggplants are ready, the skin will come off very easily. Place the pulp in a colander and allow excess moisture, if any, to drain. Then cut the eggplant into pieces.

7. STEP 7

   

   Wash the parsley and dry. Remove the leaves from the branches.

8. STEP 8

   

   In a blender, beat 25 ml of vegetable oil, lemon juice and sesame seeds.

9. STEP 9

   

   Add eggplant pulp, baked garlic, salt and pepper.

10. STEP 10

    

    Beat everything again until it becomes a homogeneous paste.

11. STEP 11

    

    Add sour cream, peeled parsley leaves to the resulting paste and beat again. The paste will take on a lighter shade.

12. STEP 12

    

    Taste the babaganoush and, if necessary, add more spices to your liking. I added a little more salt and pepper.

13. STEP 13

    

    Transfer the prepared eggplant paste into a container and place in the refrigerator for 1 hour.

14. STEP 14

    

    Place the cooled appetizer in a small beautiful serving bowl, drizzle with the remaining vegetable oil, sprinkle with ground pepper, pomegranate seeds and herbs and serve. Bon appetit!

Comments on the recipe

Testomania

16.12.2023

4.6

A wonderful way to cook eggplant! Instead of greens, I added finely chopped white onions, and instead of sour cream, I added mayonnaise. Very tasty caviar appetizer!

Julia

16.12.2023

4.5

Yummy!!!! Thanks a lot!!! Instead, my option.

Maslova Tatyana

16.12.2023

4.7

I really love this kind of snack, I’m adding the recipe to my piggy bank. Thanks for the recipe!

Ira Tezina

16.12.2023

4.6

If you love eggplants, be sure to cook them using this recipe!! You will simply fall in love with them all over again)) The main thing in this dish is the buttery-velvety taste of the eggplants themselves, complemented by the nutty note of sesame and the tantalizing aroma of baked garlic. Unfortunately, I did not have pomegranate seeds for decoration, so I simply sprinkled the eggplant paste with olive oil . The structure of this dish is silky, tender, almost homogeneous. The simplicity of preparing babaganoush is off the charts, and the end result is an exquisite appetizer that can be served on a holiday table. The only deviation from the recipe is that I didn’t add sour cream, so my pate is darker in color than the author’s.

Ira Tezina

16.12.2023

4.5

This is a very tasty dish, especially for those who love eggplant! The babaganoush is dominated by the true taste of eggplant, only complemented by the nutty taste of sesame and the tantalizing aroma of roasted garlic. This recipe is a pleasure to make! Everything is simple and accessible. I deviated from the recipe only in one place - I didn’t add sour cream, so my eggplant paste is not as light as the author’s. This appetizer can also be served on a holiday table!