Kitchen Passport by Arseny Knaifel

Author:Arseny Knaifel
Language: eng
Format: epub
ISBN: 9780744066135
Publisher: DK Publishing

g MIDDAY MEALS g CONTENTS

Kitchen Passport | Midday Meals

Baba Ganoush

The perfect side dish exists, and it’s baba ganoush! It makes a rich meal lighter and a light meal richer. Smoky, tangy, and creamy at once, this recipe is easy to prepare in advance and works as a spread, dip, or sauce.

Serves

2

prep time

15 minutes

cook time

60 minutes

3 medium eggplants (2lb / 1kg in total)

½ cup plain Greek yogurt (5.3oz / 150g)

¼ cup lemon juice (1.8oz / 50g)

⅓ cup tahini (3.5oz / 100g)

1 clove garlic, finely minced

½ tsp ground cumin

¼–½ tsp smoked paprika

1 tsp salt

1 tbsp mayonnaise (optional)

To serve

2–3 tbsp olive oil

3 sprigs fresh parsley, leaves only, finely minced

½ tsp smoked paprika

Directions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Using a fork, pierce the eggplants three times on each side. Place on the prepared baking sheet, and roast for 60 minutes. Once cool enough to handle, cut each eggplant in half lengthwise. Using a spoon, scoop the flesh into a bowl.

2. In a food processor, combine the yogurt, lemon juice, tahini, garlic, cumin, paprika, and salt. Blend for about 20 seconds or until homogeneous. Add the roasted eggplant and mayonnaise, if using. Blend for 20 seconds more until well combined, with just a few small chunks remaining.

3. Serve immediately or refrigerate for at least 4 hours to chill. To serve, spread on a serving plate and top with olive oil, parsley, and smoked paprika.

Baba Ganoush

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