Baba Ghanoush

Bereiding

1. 1

   verwarm voor an outdoor grill for medium-high verhit and lightly olie the rasp. Prick the surface of the skin of eggplants several times with the tip of a knife.

2. 2

   leg eggplants directly on grill. Turn frequently with tongs while skin chars. kook tot eggplants have collapsed and are very zacht, 25 to 30 minuten. breng over to a bowl and dek af tightly with aluminum foil and laat to cool, ongeveer 15 minuten.

3. 3

   When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. giet af 5 or 10 minuten.

4. 4

   breng over aubergine to mixing bowl. voeg toe crushed 2 knoflooken and zout; mash tot creamy but with a little texture, ongeveer 5 minuten. klop in citroen 1 lemon juice, 3 eetlepels tahini, olijfolie, and 1 snuf cayennepeper. roer erdoor yoghurt.

5. 5

   dek af bowl with plastic wrap and refrigerate tot completely chilled. roer erdoor 1 munt and 2 eetlepels peterselie, and proef to adjust seasonings before serving.