Medel

Baba Ghanoush

Silkig, rökig rostad aubergine vispat med tahini, citron och en skvätt svalande yoghurt—detta är baba ghanoush på sin mest lyxiga. Kolbränd tills den är mör och kollapsad blir auberginen nästan gräddig, prickad med friska örter och ett stim cayennepeppar som får dig att vilja ta ytterligare en sked.

⏱️45 min

🍽️4 portioner

🥕 Vegetariskt

2.5

🇧🇷 Brasiliansk 🥬 Tillbehör

👩‍🍳 Gör så här

⏱️ Äggklocka

1
Preheat an outdoor grill to medium-high heat and lightly oil the grate.
2
Prick the eggplant skin several times with a knife tip. Place eggplants directly on the grill and turn frequently with tongs until the skin is charred and the flesh has collapsed, 25 to 30 minutes.
3
Transfer eggplants to a bowl, cover tightly with aluminum foil, and let cool for about 15 minutes.
4
When cool enough to handle, split eggplants in half and scrape the flesh into a colander placed over a bowl. Drain for 5 to 10 minutes.
5
Transfer eggplant flesh to a mixing bowl. Add crushed garlic and salt, then mash until creamy but still slightly textured, about 5 minutes.
6
Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt until well combined.
7
Cover and refrigerate until completely chilled. Stir in mint and parsley, taste, and adjust seasonings before serving.