Baba Ganoush with Garlic and Hazelnut-Almond Cream

⏱ Preparation time: 10 minutes | Cooking time: 35 minutes | 👥 Servings: 3–4 people

An original take on this Mediterranean classic. Baba ganoush combines the softness of roasted eggplant with the toasted flavor of hazelnut and almond cream, creating a creamy and highly aromatic texture. Perfect to serve as an appetizer accompanied by bread, toast, or vegetables.

Ingredients:

• 1 eggplant
• 1 white eggplant
• 1 roasted garlic clove
• Hazelnut and almond cream
• Lemon juice to taste
  
• 1 pinch of cumin
• 1 pinch of paprika
• Pomegranate
• Extra virgin olive oil
• Salt and pepper to taste

Preparation:

1. Preheat the oven to 200 °C.
2. Place the whole eggplants on a baking tray and roast them for about 30–35 minutes until very tender.
3. Let them cool slightly, cut them in half and scoop out the flesh with a spoon.
4. Put the eggplant flesh in a bowl or food processor and add the roasted garlic, hazelnut and almond cream, lemon juice, lemon zest, cumin, paprika, salt, and pepper.
5. Blend or mix well until you get a creamy texture.
6. Serve the baba ganoush on a plate, drizzle with a little olive oil, add some pomegranate seeds and a bit more paprika if desired.