Baba Ganoush

  • 1 aubergine
  • 1 clove of garlic
  • 1tbs lemon juice
  • 1tbs olive oil
  • pepper, garam masala
  • fresh parsley
  • sesame seeds
  1. Cut the aubergine in half, put in a casserole and bake in the oven at 200 degrees for 30 minutes.
  2. Let it cool down and spoon out the pulp.
  3. Blend the pulp with pressed garlic, lemon juice, olive oil, pepper and garam masala.
  4. Add sesame seeds and fresh parsley right before serving.
This aubergine cream fits perfectly as a dip for pita bread, with vegetables, potatoes or as a spread for bread.
Facts about aubergine:
  • consists 97% of water and is low-calorie
  • probably has its origin in India
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