How to make
Cut the eggplants in half lengthwise, sprinkle them with salt on the cut side and leave them for 20 minutes.
After the bitter juice has visibly separated from them, they are well washed and dried. Slits are made in the fleshy part, in which 3 large cloves of garlic are placed - one for each and arranged with the cut side down in a greased baking pan. I sometimes put more garlic because I love it roasted, its spiciness disappears and goes perfectly with eggplant.
Roast them for 15 minutes in a preheated oven at 390°F (200 degrees), then turn them over for another 15 minutes on the other side.
Leave the roasted eggplants with garlic to cool and scrape the fleshy part with a spoon.
To make eggplant pate, you will need a blender. The olive oil, sesame seeds + sesame paste (if you have one), lemon juice, salt, the last clove of raw garlic and cumin are added to the of the eggplants.
Everything is blended into a perfectly smooth consistency. It will slightly emulsify from the lemon and olive oil, which makes the spread/pate even more creamy and tender.
The finished Baba Ganoush is served sprinkled with a little olive oil and sesame seeds and consumed with pan pita bread or toasted slices of bread.
Baba Ganoush goes well with fresh vegetable sticks such as carrots and cucumbers.
Uniquely delicious!
Enjoy your meal!
