Yuzu baba ganoush
6 persons
Preparation time: 55min
- savory cuisine
- yuzu
Eggplant caviar revisited with Yuzu for an elegant aperitif with Mediterranean notes.
Ingredients
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4 eggplants
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4 tbsp LE YUZU
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1 garlic clove
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Olive oil
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Fine salt
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1 tbsp tahini
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1 tbsp blossom honey
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Zest of a lemon
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1 tbsp Zaatar spices
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1/2 tsp smoked paprika
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A few turns of black Kampot pepper mill
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1 handful pine nuts
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1 tsp sesame seeds
In this recipe
Le Yuzu
Quantity
Preparation
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Step 1
Preheat the oven to 200°C. Cut the eggplants in half lengthways. Line a baking tray with parchment paper and place the eggplants skin-side down. Put the garlic on top of the aluminum foil, sprinkle with olive oil and salt. Wrap in the foil. Bake the eggplants and garlic for 45 minutes. Once cooked, leave to cool.
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Step 2
Remove the flesh from the eggplants with a spoon and place in a mixing bowl. Remove the garlic from its envelope and remove the skin. Add to the mixer. Add a drop of olive oil and blend.
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Step 3
In a bowl, combine the tahini, LE YUZU , lemon zest, Zaatar spice and Kampot pepper. Add this mixture to the eggplants. Blend until you obtain the desired consistency.
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Step 4
In a pan, gently roast the pine nuts and sesame seeds.
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Step 5
Arrange the baba ganoush in a shallow dish, add a drizzle of olive oil, the pine nuts and sesame seeds. Serve with Lebanese bread.
