I love baba ganoush. In general, I love spreads. Maybe it is because the bread I get here is the most incredible thing you can find. But, come to think of it, I actually I love spreads in any type of bread.
With this one in particular, I would recommend a nice naan bread or any other that is not too crunchy. Although crackers are the typical go-to for baba ganoush, this creamier and sweeter version loves some fluffiness to go with.
Ingredients (serves approximately 4 people):
3 garlic cloves
A lot of fresh coriander
1 creamy yogurt (greek style)
3 tbsp olive oil
1 tbsp tahini
1/2 lemon juiced
Salt, pepper, red finger chillies
Bake the whole aubergines and beetroot until completely cooked (depending on their size, it will take from 45 to 60 minutes at 185°C).
Wait until they are completely cool.
Peel them and, using a blender, combine the vegetables with the rest of the ingredients. Save some cilantro, chillies and olive oil to garnish and enjoy on bread.
If you prefer, you can substitute the bread for crudités to get more vitamins or in case you want a lighter meal (to take to the beach or to a picnic for instance, so you can swim or jog afterwards)
It will keep for a while in your fridge, so don’t worry if there’s leftovers. Also, it is a great substitute of mayo in sandwiches.
If you are a vegan, instead of using the yougurt, you can try oat cream or more olive oil. Either way you won’t really notice the difference in flavour that much, because the garlic, coriander and veggies are the stars of the dish.