Baba ganoush with zucchini and peanuts
You know Hummus, the world-renowned Middle-East appetiser. But there is another creamy snack hot on the (bread) heels of hummus and fighting to become the king of the dips. Yes, we are talking about Baba ganoush. A paste/puree/pâte is perfect for dipping and great to enjoy it with your favourite drink right before a meal.
Servings for 4
Cut eggplant and zucchini in half and make some crosswise cuts on the flesh. Roast at 210ºC until both are soft, around 30 minutes.
Allow zucchini and eggplant to cool and place them in a colander to eliminate water, so our baba ganoush can be thicker.
Puree all the ingredients until you have a sort of pâté.
Place babaganoush in a bowl and decorate with a dash of olive oil, paprika, and chopped chives.
Serve with toasted pita bread, crackers, or vegetables cut lengthwise. It works very well with sandwiches too. You can store it in a food container in the refrigerator for a week.
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