If you like eggplants, you will love this bright purple fruit puree in the shape of fried egg. (Yes, like his cousin, the tomato, the aubergine is technically a fruit, not a vegetable.) Organic black truffle oil delight
The name, which you pronounce it “Baba Ganuj”, “Baba Ganuzh” or “Baba Ganush”, is pronounced the same, and although there are many variations, this is the same dish – classic Mediterranean with a fantastic smoked lemon flavor.
Our version of the dish replaces a portion of tahini, a paste of ground sesame seeds, with low-fat yogurt, giving it a lighter and more silky consistency, with a corresponding reduction in calories. And for the latest surprising and surprising flavor enhancer? A few drops of rich and earthy organic black truffle oil, which miraculously and unexpectedly improves the smoke and the delicate sweetness of grilled aubergines.
One last note: resist the temptation to use a food processor to cut eggplants. You will lose the consistency that makes this delicious sauce so attractive. It only takes a minute to do it manually and it makes a difference in the world.
Baba Ganuj with truffle
This rich and flavored eggplant puree is perfect for dipping in pita bread or raw vegetables (in French it is raw vegetables), but that’s not all. Distributed on sandwiches, it makes a quick and light snack or mixes with cooked rigatoni or penne for a light lunch or dinner in less than 30 minutes.
- 1 large eggplant (1 1/2 lbs)
- 1-2 cloves of garlic, finely chopped or juicer
- 4 tablespoons of low-fat white yogurt
- 2 tablespoons of tahini (sesame paste) or more to taste
- Juice 1-2 Meyer lemons
- 1/2 tsp. 1 teaspoon ground cumin
- Sea salt and ground black pepper to taste
- 2-3 tablespoons of olive oil
- Black truffle oil to taste
- Paprika or cayenne pepper to taste
- 2 c. Fresh coriander or chopped parsley – or both
How to prepareTruffled Baba Ghanouj
1 In several places, pierce the aubergine skin with a sharp fork or the tip of a knife.
2 Grilled aubergines at the stake
Option 1: cook on the fire
Put the whole eggplant on an open fire, on a heated barbecue or on a gas burner. Cook slowly until the skin is charred, turning frequently until the aubergine is soft and deflated and the external surface is uniformly blackened. The time varies according to the heat source, but usually from 35 to 45 minutes.
Option 2: cook under a baking tray
If there is no open flame, you can cook the eggplants under a preheated grill. Place the aubergines pierced on a baking tray lined with aluminum foil and position it so that the top of the aubergine is about 4-5 inches from the heat source. Periodically grill by turning until the skin is charred and the aubergine becomes very tender, about 30-40 minutes.
3 Whatever cooking method you use, after cooking the aubergine, put it in a pot or on a ceramic plate, cover with cling film and leave to cool.
4 Grill the cumin seeds, heating them in a heavy saucepan over moderate heat, until they become pleasantly fragrant. Don’t let it brown. Remove from the heat and let cool. Put the toasted cumin seeds in a coffee grinder and grind in fine powder.
5 When the aubergine has cooled enough to peel it, peel off the charred peel, but don’t worry about getting every bite: they will add the final flavor. Remove and remove the seeds. Reserve the smoked juices that accumulate. Chop the eggplant pulp thoroughly, but not too finely: a very thick texture is very desirable. Add garlic, tahin, yogurt, lemon juice, eggplant juice, cayenne pepper or paprika and grilled cumin seeds, add salt and pepper to taste. If necessary, adjust the seasonings, then cover and refrigerate until ready to serve.
6 Remove from the refrigerator 30 minutes before serving and place it in a shallow bowl. Lightly shake the surface with the back of a large spoon and pour the olive oil over it. Garnish with black truffle oil, a few slices of pepper or cayenne pepper, and a generous pinch of coriander and/or parsley.
7 Serve with plenty of crispy french fries