a basil baba ghanoush recipe: an easy, healthy eggplant cream with basil, tahini and extra-virgin olive oil
Baba ghanoush is a Levantine meze (starter) I could eat every single day of the eggplant season.
This time I made a basil and olive oil version:
basil baba ghanoush
- 2 eggplants
- 1 garlic clove
- 1 tablespoon tahini
- 1 tablespoon extra-virgin olive oil
- 1 handful of basil leaves
- 1 lemon
Preheat oven to 350°F.
Place the eggplants on an oven tray and bake them for 40 minutes. 15 minutes before add a whole garlic clove to the tray.
Remove them from the oven, let them chill a little and peel the eggplants. Use a potato ricer to smash the eggplant pulp, squeeze the whole garlic clove and juice the lemon. Collect it all in a bowl. Add tahin, olive oil and basil. Use a blender to get a creamy result.
Ready, you just need some naan bread (I had tortillas and they where aaaaalmost ok).
enjoy your delicious, herby, baba ghanoush