Baba Ganoush Togolais (spicy Togolese Eggplant Dip)
Baba Ganoush Togolais is a spicy and flavorful eggplant dip that originates from Togolese cuisine. It is a popular dish known for its rich and smoky taste, perfect for serving as an appetizer or snack.
Ingredients
- 2 large eggplants
- 3 cloves garlic, minced
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- Salt to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the stovetop grill over medium-high heat.
- Pierce the eggplants with a fork and place them on the grill. Cook for 15-20 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- Remove the eggplants from the grill and let them cool. Once cooled, peel off the charred skin and place the flesh in a colander to drain excess liquid for 10 minutes.
- In a food processor, combine the eggplant flesh, minced garlic, tahini, lemon juice, olive oil, cumin, cayenne pepper, and salt. Blend until smooth.
- Transfer the mixture to a serving bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, garnish with chopped fresh parsley and a drizzle of olive oil.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 15g
- Protein
- 3g
- Fat
- 6g
Supplies
Stovetop grill Food processor Serving bowl
Tools
Fork Colander
Serving suggestions
Serve Baba Ganoush Togolais with pita bread, fresh vegetables, or as a spread on sandwiches and wraps.
Tips & tricks
For a smokier flavor, you can roast the eggplants in the oven instead of using a stovetop grill.
Cost
$8