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El Baba Ganoush o baba ganush is a aubergine pate roasts, more of a spreadable cream than a pate, typical of the Arabic cuisine, where they serve it as a starter and accompany it with pita bread or naan bread. It is terrific. In this recipe I have added apple. If you want to make the original, just remove that ingredient. But I recommend you try it with apple, the mixture with the roasted aubergines gives an excellent flavor to this vegetable pate. We can accompany it with toasts or breadsticks, type dip, to wet. Although it is so good that one day I will try to turn it into a cream, and see what happens.
It also takes tahini, a sesame paste that gives it a characteristic flavor and that you can find in the international gastronomy sections of hypermarkets and in some supermarkets. We have used it in other recipes, such as muhammara or hummus, but if you can't find it, you can delete it.
Aubergine pate (Baba Ganousch)
Baba Ganousch is a roasted aubergine pâté, typical of Arab cuisine. We have added apple and the result is delicious.
Equivalences with TM21
More information - Muhammad, Hummus recipes
Are the aubergines baked whole? and how long?
Hi Maru. Yes, the aubergines are baked whole, preheated to 200º and take about 30/45 minutes to be ready (it depends a lot on each oven). You will know it when they have wrinkled skin and have lost their shape, they remain as crushed. But to peel them and make the pate they must be cold.
Hello Ana, I love your blog and every day I go to see the recipe of the day. As a result of this pate, I went to make the muhammara, which was delicious for us, but I have a question regarding the roast of peppers: I did it as stated in the recipe without adding water or anything, is that how it should be done?
Hi Patricia. I love that you like it, thanks for following us. Isn't the muhammara good? Regarding the peppers, you did great, you don't put water on them, because, with the beaker on, they cook in their own water (or humidity) that they release with the heat. Did you have any problem doing it like this? A hug
Hello Ana, the aubergines are peeled before baking…. And the apples are baked? Thank you very much for your recipe. Greetings Araceli
Hello Araceli. Nerd. The aubergines are peeled after baking and once cold. The apple is raw and peeled, it is not baked.
To bake the aubergines, they are put into the oven whole, preheated to 200º and take about 30/45 minutes to be ready (it depends a lot on each oven). You will know it when they have wrinkled skin and have lost their shape, they remain as crushed. But to peel them and make the pate they must be cold.
A hug!
Hi, I'm Maribel, a novice with the Thermomix… ..I follow your blog and I love recipes. The delicious aubergines and the idea of the great apple. THANK YOU!!!!!!!!!
Hello Maribel! Did you like it? How glad I am !! Well, you'll see how quickly you get used to the thermomix. Welcome and a big hug!
Hello Ana!! Although I love aubergines and your recipes, I have to say that this aubergine pate has not convinced me. Maybe the final flavor is not what I expected, I prefer to eat them roasted hehehe, also it oxidized very soon and took a dark color, lack of lemon I suppose. Well it's all a matter of taste. Soon I will try the Muhammara. Thank you!!
You did not like it? ooohhhh. Well next time remove the apple and make the original baba ganoush, which if you like aubergines, you are sure to love it. The muhammara is a delight, you tell me. A kiss, Peter. Thank you!