Classic Baba Ganoush with Tahini

Ingredients

• Eggplants ½ piece
• Garlic 3 cloves
• Lemon 2 wedges
• Sour Cream 2 tablespoons
• Tahini 1 teaspoon
• Cumin (Zira) ½ teaspoon
• Unrefined Sunflower Oil 5 tablespoons
• Paprika a pinch
• Toasted Sesame a pinch

Step-by-Step Guide

Step 1

Crush 2 cloves of garlic with a chef's knife.

Step 2

Transfer the garlic to foil, add half a teaspoon of oil and a pinch of cumin. Wrap it up.

Step 3

Place half of the eggplant in foil, make cuts, and generously coat with oil.

Step 4

Wrap the eggplant in foil and place it in a preheated oven at 340°F along with the garlic wrap for 20 minutes.

Step 5

After 20 minutes, let the eggplant cool slightly. Transfer the flesh to a deep bowl, discarding the skin.

Step 6

Add the garlic and salt to taste.

Step 7

Then add tahini, sour cream, juice from 2 wedges of lemon, and press in another clove of fresh garlic.

Step 8

Mix vigorously, transfer to a suitable container, drizzle with a bit of oil, and sprinkle with sesame seeds and paprika on top.