Yuzu Baba Ganoush
- 4 personnes
- Facile
- Cheap
Total time : 1h20
- 15 min
- 50 min
- 15 min
Ustensiles requis
- Plaque de cuisson
- Mixeur
- Poêle
An eggplant caviar revisited with Yuzu for an elegant aperitif with Mediterranean notes.
Dans cette recette
Bio
Ingredients
- 4 eggplants
- 4 tbsp of Concentrate to Dilute - Yuzu
- 1 clove of garlic
- Olive oil Fine salt 1 tbsp tahini 1 tbsp all-flower honey Zest of one lemon 1 tbsp Zaatar spices 1/2 tsp smoked paprika A few turns of the black Kampot pepper mill 1 handful of pine nuts 1 tsp sesame seeds
- Fine salt
- 1 tbsp tahini
- 1 tbsp all-flower honey
- 1 tbsp zaatar spice
- 1/2 tsp smoked paprika
- 1 handful of pine nuts
- 1 tsp sesame seeds
- A few turns of the black Kampot pepper mill
- The zest of one lemon
Préparation
- 01 Preheat the oven to 200°C. Cut the eggplants in half lengthwise. Line a baking sheet with parchment paper and place the eggplants skin-side down. Place the garlic clove on a piece of aluminum foil, drizzle it with a little olive oil, and season with fine salt. Wrap it in foil. Bake the eggplants and garlic clove for 45 minutes. Once cooked, let them cool.
- 02 In a blender, place the previously scooped eggplant flesh with a spoon. Remove the garlic clove from its foil and peel off the skin. Place the skin in the blender. Add a drizzle of olive oil and blend once.
- 03 In a bowl, mix the tahini, YUZU, lemon zest, Zaatar spice mix, and Kampot pepper. Add this mixture to the eggplant. Blend until you get the desired consistency.
- 04 In a pan, lightly toast the pine nuts and sesame seeds.
- 05 Arrange the baba ganoush in a shallow dish, add a dash of olive oil, pine nuts, and sesame seeds. Enjoy with Lebanese bread, for example.
Founder Alain Milliat
Founder of the brand
