Baba Ganoush – “The Queen of Dips”
Its the moment we have been waiting for – we are leaving the Netherlands to move to France. We have been talking about this for months now. We finished our study for the second year in the Netherlands. All the basic business administrations are covered: supply chain management, management, finance, intercultural communication .. and so forth.
Now comes the seasoning !!! we are going to have organoleptic educations. Sounds weird but it simply means that we are going to practice our sensory skills in regards to food.
So much looking forward !This all will happen in a small green student town on the west side of France. The special thing: Moritz bought a small bus to travel there and spent time on the coast. Simply being free and take everything we get in France.
Why does that fit this recipe then ?? well- this was the dip we made for our little fair well party for our friends to say goodbye to.
How you do it:
- Preheat the oven to 200°.
- Take your eggplants and poach holes into the skin with a fork. Now generously grease them with olive oil and place them on a baking rack.
- Bake the Eggplant for around 50 minutes until the skin gets slightly black and roasted.
- Take them out, place them in a bowl and close it from air and let it sit for 5 minutes. This will help to remove the skin.
- With a spoon, start to remove the flesh from the skin and put it in a blender.
- Now add the olive oil, tahini, herbs, salt and lemon juice. (if you are more for the dry, smoky flavor – use more tahini, if you are more for the refreshingly light flavor – go for more lemon juice. )
- Season after preference.
Enjoy with some beautiful fresh flat bread – recipe coming soon
- Eggplants 3
- Olive oil 5 tbsp
- Tahini (sesame paste) 3 tbsp
- Lemon juice 1/4 Cup
- Salt 1 pinch
- Coriander seeds grounded 1 tbsp
- Kumin 1 tbsp
- Black Pepper 1 tbsp