Baba Ganoush with Chickpea Sprouts
Salads • Indian
Description
It tastes even better the next day.
Ingredients
- Peanut Sprouts 5 oz
- Eggplants 1 piece
- Marinated cherries 10 pieces
- Garlic 1 clove
- Mint 6 stems
- Black Cumin (Cumin) 2 tablespoons
- Black Cumin (Cumin) 1 tablespoon
- Coriander essential oil 2 tablespoons
- Lemon 1 piece
- Olive Oil 2 tablespoons
- Tahini 1 tablespoon
- Flaky sea salt a pinch
Step-by-Step Guide
Step 1
Make diagonal cuts on the skin of the eggplant on all sides.
Step 2
Bake the eggplant in the oven at 355°F for about 40 minutes. After 20 minutes, turn the eggplant over to the other side.
Step 3
Remove the skin from the cooled eggplant with a sharp knife, trying to leave as much flesh as possible.
Step 4
Finely chop the flesh of the eggplant.
Step 5
Cut the cherry tomatoes into 8 pieces.
Step 6
Crush the garlic with a knife and finely chop it.
Step 7
Finely chop the mint leaves.
Step 8
Mix the eggplant, chickpea sprouts, tomatoes, and garlic in a salad bowl.
Step 9
For the dressing, toast the cumin, black cumin (if unavailable, it can be omitted), and coriander seeds in a dry skillet.
Step 10
Then grind them in a mortar, adding a little coarse salt.
Step 11
Whisk together the lemon juice, olive oil, and tahini with the spices. You can use an empty jar. Place all the ingredients in it and shake well.
Step 12
Dress the vegetable mixture with this dressing and leave it in the refrigerator for an hour or overnight.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!