Sometimes you have those recipes that are surprisingly simple, yet give a deep, full flavor. This recipe for baba ganoush is a perfect example of that. The recipe for this classic Middle Eastern eggplant dip was submitted by Loes. She is a hobby chef and fan of Zeeuwsche Zoute who likes to experiment with pure flavors and unusual combinations in her kitchen. The result: a creamy baba ganoush that is fresh and flavorful with the addition of tahini and mint. The finishing touch, of course, comes from the Zeeuwsche Zoute Smoked, which gives the dish depth and a slight smokiness.
4
Easy
45 minutes (including 30 minutes of oven time)
Step 1. Prepare the eggplant
Preheat the oven to 200 °C. Cut the eggplant in half lengthwise and cut the flesh crosswise. Brush the cut surfaces with some olive oil.
Step 2. Grid
Place the eggplant halves cut side down on a baking sheet lined with baking paper. Roast them for about 30 minutes, until the flesh is soft and unctuous.
Step 3. Using the pulp
Let the eggplant cool for a moment and scoop out the flesh from the skin. You don’t use the skin.
Step 4. Purge
Put the flesh in a blender or food processor. Add the lemon juice, tahini, a dash of olive oil, garlic and mint. Blend until smooth.
Step 5. Seasoning
Season the dip with Zeeland Salt Smoked. Taste especially in between and add some extra lemon juice, mint or tahini if necessary.
Step 6. Serve
Spoon the dip into a bowl, finish with a swirl of olive oil or some extra mint, and serve with bread, toast or raw vegetables.
Loes herself says she is not a fan of exact quantities. “Tasting works best,” she says. So don’t be afraid to vary the proportions: that’s exactly what makes this recipe so fun and unique.
Like Loes, do you like to stand in the kitchen and have a favorite recipe that goes well with Zeeuwsche Zoute? Share it with us and who knows, maybe it will be featured in our blog soon! Contact the editors at info@zeeuwschezoute.nl.
