Spring is close: time to spread on the bread or dip!
Now that winter is slowly fading away also my appetite is changing. During the cold season, I am usually not a big fan of raw veggies or food such celery, tomatoes, carrots or guacamole, but everything changes with the warm seasons: suddenly I find really appetizing having as a snack or even for lunch some homemade hummus or baba ghanoush. Easy to make, they are perfect as a snack on the go, just a few sticks of celery and they are ready to serve even at your desk in the office.
Baba ghanoush is a Levantine recipe, rich in flavor and you need really few ingredients to make your own.
Slightly aphrodisiac, since is mostly served as an appetizer, Baba ghanoush is packed with vitamins like A, B and C, minerals like magnesium, potassium and zinc and good fats (tahin). It’s a good alternative to the hummus, though is less rich in proteins, and it’s perfect served on a toast or pitta, or, why not? Even with some pasta (I guess “pennette” would work great) or with couscous.
Bam’s eggplant doesn’t have a defect.
Persian proverb
Baba Ghanoush
Ingredients
- · 2 eggplants
- · 2 grated garlic gloves
- · 1Tbs Tahin
- · 1Tbs Maple Syrup (optional)
- · 1 Tsp Paprika
- · Juice of 1/2 Lemon
- · 1 Tsp Cumin
- · 1 Tsp Salt
- · Pepper, Petersilie and Olive Oil to garnish
Directions
- Pre-heat the oven to 200°
- Prick the eggplants all around with a fork
- Bake in the oven for around 60 minutes
- Let it cool and scoop the eggplants flesh in a colander
- Press with a spoon to drain any surplus water
- In a bowl combine all the ingredients and mash with a fork
Tips: the original recipe does not contain any maple syrup, but if you like it less smoky than feel free to do as I do!
