Green Baba Ganoush? Is that possible after all? – I asked myself. Sometimes I just have to do something crazy.
Okay, possibly, there are fare more crazy things than this. But I was quite surprised about the result of my experiment. This here is actually just “normal” Baba Ganoush, supplemented by a good handful of fresh baby spinach. So you not only get a good portion of vitamins B and C, minerals and antioxidants from the eggplant, but also a portion of fresh green leafy vegetables.
While blending the ingredients, I initially was concerned that the beautiful green color of the spinach would be concealed by the beige-brown of the sesame paste and the aubergine pulp, but exactly the opposite has happened (see photos). Even more astonishing: other than with guacamole, it remains even brightly green over many days. We enjoyed the spicy-delicious dip for three days and were delighted by its fresh green color. It goes perfectly with salads or with a nice, hearty rice dish as a dip.
You can perfectly keep it in a bowl covered with some cling film, or anyone who wants to avoid plastic, in a well-sealed mason jar in the fridge.
But what is Baba Ganoush?
Baba Ganoush originally comes from the Arabic cuisine. Its basic ingredients are tahini (sesame paste) and the oven-baked eggplant flesh. It is served as a dip together with various dishes and refined with olive oil, lemon and garlic. You can get tahin in most Turkish or Arabic grocery stores or also in well-stocked organic supermarkets or you order it on the Internet.Print
1 handful of fresh baby spinach
1 lemon, juice and zest
1/2 tsp cumin
2 tahini, sesame paste
1 clove of garlic, optional
1 pinch of sesame, for decoration
fresh mint leaves, for decoration
- Preheat the oven to 200°C/392°F, wash the eggplant and let it cook in one piece in the oven for one hour.
- When the eggplant is cooked through, let it cool briefly, cut open lengthways and carefully scrape out the pulp with a spoon. BEWARE: Now, let the pulp cool down to at least room temperature. It must not be warm or hot when you mix it with the other ingredients.
- When the pulp has cooled, add the sesame paste, the juice of 1/2 lemon and the zest of one lemon half, salt, pepper, cumin and spinach and mix with a hand blender or a food processor. You can als add the garlic, if you like.
- Arrange with sesame seeds, the other half of the lemon zest, pepper and mint in a small bowl.
- The dip can be kept in the fridge for 2-3 days.