Baba Ganoush

Name: Baba Ganoush
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 2 eggplant; 2 toe garlic; 2 el traditional olive oil; lemon pressed; 10 g fresh coriander finely chopped; 2 tl tahini

Middle Eastern dip of aubergines, garlic, olive oil, lemon, coriander and tahini.

Ingredients

Kitchen Stuff

1 smoking flakes
1 barbecue with lid
1 hand blender or food processor

Directions

Start with the smoking chips. Soak them for half an hour in plenty of water.
Light the barbecue, preferably with a firestarter. Slide the charcoal when it is red hot to one side of the barbecue.
Halve the aubergines in the length. Cut the flesh crosswise but make sure the skin remains intact.
Cut the cloves of garlic into slices and push them into the flesh of the aubergines. Sprinkle with the oil.
Place the aubergines on the part where there is no charcoal underneath. Add some smokes. Put the lid on the barbecue and let it cook and smoke for 20 minutes.
Grind the flesh and garlic from the aubergines with the lemon juice, coriander and tahini in 10 sec. to a thick puree.
Just taste if there is still salt. Season to taste and your baba ganoush is ready.