One of the nicest things you can turn an aubergine into! 🙂 The dish originates from the Levantine cuisine and is often part of a meze.
- 3 aubergines
- 50 g cooked lentils
- 2 tablespoons tahini
- 1-2 garlic cloves (2 small or 1 bigger)
- fresh parsley
- juice of one lemon
- olive oil
- salt and pepper for seasoning
Cut the aubergines lengthwise in half and rub it with some salt. Leave to rest for 20 minutes and wipe away the drops of water with a tissue. Cut a few crosses into the aubergine flesh with a sharp knife (see picture), allowing steam to evaporate during roasting. Place the aubergine halves on a tray covered with baking paper. Pour some olive oil over them and bake them in the preheated oven for 30 minutes at 180°C and let them cool down afterwards.
Meanwhile, purée the lentils and combine them with tahini, lemon juice, mashed garlic, salt and pepper. Scrape out the flesh of the roasted aubergines and add it to the tahini mixture. Mash the mixture until it becomes smooth. Stir in some fresh parsley, season with some more salt and pepper to taste and drizzle the top with olive oil.
You can store this baba ghanoush up to one week. It tastes even better after a day or two in the fridge. 😉