About this recipe
Baba Ghanoush
Ingredients
- 2 eggplants
- 2 cloves of garlic
- 2 tablespoons tahini
- ¼ teaspoon cumin
- ¾ teaspoon salt
- 2 tablespoons of lemon juice
- pepper and olive oil to taste
Preparation
- Heat up the wood-fired oven and place a few aubergines in their skins on the stone baking floor.
- After 20 minutes, they puff up nicely: now they are deliciously tender on the inside.
- Scoop out the flesh and mix with a fork.
- Add tahini, garlic, cumin, pepper, salt, olive oil, and a little lemon juice. Stir well, and finish with a little fresh parsley and smoked paprika if desired. Serve with flatbreads for dipping, still warm from the Vonken.
- Enjoy your meal!