Usuba
Baba Ganoush with Chickpea Sprouts
Eastern baked eggplant dip with crispy chickpea sprouts, tomatoes, and aromatic spiced dressing. The dish reveals its full flavor the next day, when all ingredients are well infused. Pairs well with pita, falafel, and meat dishes.
- Total
- 60 min
- Standard serving
- 175.1 g
Ingredients
Total 12- Chickpea sprouts
18.75 g≈ 2 tbsp - Eggplants
75 g≈ 1/4 pcs - Cherry tomatoes
37.5 g≈ 2.5 pcs - Garlic
0.75 g≈ 1/4 clove - Mint
4.5 g≈ 1.5 sprig - Ground cumin (zira)
6.375 g≈ 1.5 tsp - Black Cumin (Zira)
2.25 g≈ 3/4 tsp - Coriander seeds
5.625 g≈ 1.5 tsp - Lemon
12.5 g≈ 1/4 pcs - Olive oil
7.5 ml≈ 1.5 tsp - Tahini
3.938 g≈ 3/4 tsp - Sea salt
to taste
Instructions
- 1
Step 1
Make diagonal cuts on the eggplant skin from all sides.
- 2
Step 2
Bake the eggplant in the oven at 180 degrees for about 40 minutes. After 20 minutes, flip it to the other side.
- 3
Step 3
Cool the eggplant, then use a sharp knife to remove the skin, trying to keep as much flesh as possible.
- 4
Step 4
Finely chop the eggplant flesh.
- 5
Step 5
Cut cherry tomatoes into 8 pieces.
- 6
Step 6
Crush the garlic with the side of a knife and chop finely.
- 7
Step 7
Finely chop the mint leaves.
- 8
Step 8
Mix the eggplant, sprouted chickpeas, tomatoes and garlic in a salad bowl.
- 9
Step 9
In a dry pan, toast the cumin, black cumin, and coriander seeds until fragrant.
- 10
Step 10
Grind the roasted spices in a mortar, adding a pinch of coarse salt.
- 11
Step 11
Whisk together lemon juice, olive oil, and tahini with spices. It's convenient to use an empty jar: place all ingredients inside and shake it thoroughly.
- 12
Step 12
Dress the vegetable mixture with the prepared dressing and refrigerate for an hour or overnight. The dish tastes better the next day.
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