Syrian chef Abdul Rahman’s baba ganoush
Hosted in an Elior restaurant in Marseille as part of the Refugee Food Festival, the refugee chef gives us his recipe for this essential Middle Eastern dip.
- 1 eggplant
- 3 tablespoons tahini (sesame paste)
- 1 clove garlic, crushed
- 1 lemon
- 3 tablespoons olive oil
- Chopped parsley
- Mint and tomato (optional)
- Preheat the oven to 230 degrees.
- Prick the eggplants using a sharp knife. Arrange on a baking sheet and bake for 30 to 40 minutes until tender and wrinkled. Leave to cool.
- In the meantime, chop the parsley and mint and dice the tomato. Cut the eggplant lengthwise and spoon out the flesh.
- Purée the flesh in a blender until smooth. Add the lemon juice, tahini, garlic, salt and pepper.
- Mix well and add 2 or 3 tablespoons of olive oil until the sauce is creamy in texture. Season, pourinto a bowl, cover with plastic wrap and chill for at least 2 hours.
- Serve on individual plates, using the back of a spoon to create a hollow in the middle. Drizzle a little olive oil into the hollow and sprinkle with chopped parsley. Serve with warm pita bread.