BABAGANOUSH

Babaganoush is a delightful Middle Eastern dish, also popular in North Africa in various forms. It features a rich, smoky flavor from roasted eggplant, which is transformed into a creamy, flavorful spread. This beloved dish is simple to make and perfect for a range of occasions.

To start, wash and dry the eggplants thoroughly. Place them on a baking sheet lined with parchment paper and roast them in a preheated oven at 350°F (320°F if using a fan oven) for about 1 hour and 30 minutes, turning them occasionally to ensure even cooking. When the skins are wrinkled and the eggplants feel soft, remove them from the oven and let them cool.

Once cooled, cut off the stems. Slice the skins with a knife and scoop out the soft, smoky flesh with a spoon. Transfer the pulp to a large bowl and mash it with a fork. Season with salt and pepper to taste.

Add extra virgin olive oil and a crushed clove of garlic to the bowl. For a zesty kick, squeeze the juice of a lemon and strain it into the mixture, adjusting the quantity to your taste. Mix in tahini, a rich sesame paste that adds depth to the flavor.

Chop some fresh mint leaves and stir them into the mixture, combining everything until you achieve a thick, lumpy cream. Add a tip of Habanero powder bio n 7. Your babaganoush is now ready to be enjoyed! It pairs wonderfully with falafel, pita bread, or simply enjoyed on its own as a flavorful dip.