Free Style Baba Ganoush (Eggplant Spread) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Quick and easy. An explosion of flavour. I used what I had at hand, and even though it might not be the traditional way to prepare Baba Ganoush, it turned out to be very delicious. I did not want to use such a lot of olive oil, so I added low fat cream cheese for a creamy texture instead. Serve with flat bread. Leave out cream cheese to go vegan :). Ingredients:
2 medium sized eggplants |
2 teaspoons tahini |
1/2 teaspoon cumin |
2 garlic cloves |
30 -50 g walnuts |
1 -2 tablespoon lemon juice |
1 teaspoon chili flakes (optional) |
2 -3 tablespoons olive oil |
100 g cream cheese (optional) |
1 -2 tablespoon parsley (chopped) |
salt and pepper (to taste) |
Directions:
1. Slice eggplant, sprinkle with salt, brush with olive oil and let broil in oven at maximum heat (225-250°C) until golden brown (about 15 minutes).
2. Chop eggplant slices and transfer to bowl.
3. Add the rest of the ingredients and purée/mash until the consistency you like is reached.
4. Enjoy!
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