A charming dip – Baba Ganoush

I love dips like hummus, guacamole, salsa, etc. I often make dips as a side dish to meals instead of sauces. Admittedly, I never learned to like traditional sauces. This way, dips work excellently with grilled food in the summer.

Baba Ganoush is a dip very similar to hummus. Compared to hummus, the taste is softer, creamier and slightly smoky. Eggplant serves as the main raw material. You should choose a small or medium-sized eggplant with a shiny surface, heavy, firm but not hard. The portion of this recipe is enough for four hungry people as a side dish.

Ingredients:

• 2-3 eggplants
• 3-4 cloves of garlic
• 2 tbsp tahini
• Juice of 1 lemon
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika powder
• 2-3 tablespoons of olive oil

Guide:

1. Roast the surface of the eggplants if you want them to have a smoky taste.

2. Put the garlic cloves and eggplants on a baking sheet, poke a few holes in them with a fork and cook at 180 degrees for about 25-30 minutes.

3. Take the eggplants out of the oven and let them cool before scooping the ripe insides into a bowl.

4. Add lemon juice, tahini, salt and pepper and mix in a food processor or by hand.

5. Add olive oil, herbs or pomegranate and pine nuts.