Recipes Lunch Side dishes Vegan

Baba ganoush is a delicious delicacy from Mediterranean cuisine, a dip made from eggplant. You can also find it fresh in the Netherlands at Turkish supermarkets. Making it yourself is so easy (and a lot cheaper) that I like to show you how. It is nice to have a bowl of baba ganoush in the fridge. You can not only eat it on bread, but also dip your vegetables in it.

Recipe

Baba ganoush

Baba ganoush is a delicious eggplant dip from Mediterranean cuisine. It is nice to have a container of baba ganoush in the fridge. After all, you can not only eat it on bread, but also dip your vegetables in it, for example.

Course	Side dish
Kitchen	Mediterranean
Servings	1 bowl

Preparation time

Preparation time
Time in oven	40 min
Total	50 min

Equipment

Food processor
Baking paper

Ingredients

2 eggplants
2 garlic cloves
2 tablespoons tahini
juice of 1 lemon
1 teaspoon cumin powder
1 teaspoon paprika powder
salt and pepper

Baba ganoush

How do you make your own baba ganoush?

Preheat the oven to 200 degrees
Pierce holes in the eggplants and place them on a Baking tray, lined with baking paper. Roast them in the oven for about 40 minutes.
Cut off the stalk and cut the eggplants into chunks. Put this in the food processor. Add 2 cloves of garlic, tahini, lemon juice, cumin powder, paprika and salt and pepper.
Turn on the food processor and run for a few minutes, until you have a nice mixture. Taste and season with some additional salt and pepper if necessary. And dip away! Delicious spread for on French bread.

Kookstand Voorkomt dat je scherm in slaapstand gaat

Print recipe

Since a few weeks we have lunch a bit more extensive on Saturday, with all kinds of vegetarian goodies. We try to eat a lot less meat; Our goal is to put meat or fish on the table only once a week. Why? Because producing meat for consumption helps our entire globe to the grits. It is bizarre how much impact the production of 1 pound of meat has on the environment. Of course it is also "just" very pathetic for animals, that certainly plays a role, but I could no longer close my eyes to what our "flesh -cutting" has for consequences. Eating less meat is very easy; There are more than enough other options.

But back to lunch: I make a nice Baba Ganoush every week and we also grill some extra zucchini, pepper and eggplant. Chris likes to make a "fiddle of avocado" and that is how we are actually enjoying the weekend. Tasty! There is always some Baba Ganoush left, which I can eat on during the week. On bread, or at dinner.

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