Baba Ghanoush

Late summer is a time of culinary delights, when nature provides us with plenty of fresh vegetables and fruits. One of these delicacies that lends itself particularly well to tasty recipes is eggplant. And what could go better with it than a wonderfully creamy baba ganoush? In this blog post, we'll take you into the world of this delicious dip, show you where it comes from, and share a quick recipe to make it right in your favorite jar - thanks to the handy Mason Jar Mixer .

Baba Ghanoush - Vegan Eggplant Dip

Baba Ghanoush is a traditional Middle Eastern dip made from pureed eggplant, tahini (sesame paste), olive oil, lemon juice and spices such as garlic and cumin. The dip impresses with its velvety consistency and unique, smoky taste . Its origins date back to the Eastern Mediterranean and the Arab world. The combination of earthy flavors and a creamy texture makes Baba Ganoush an irresistible delicacy that can be found on many tables around the world.

Late summer: Use the time for fresh ingredients

Late summer is the perfect time to take advantage of the fresh seasonal produce. Eggplant is now in its full glory and is perfect for incorporating into delicious recipes. Its silky texture and mild, slightly smoky flavor give Baba Ghanoush a distinctive touch.

Prepare Baba Ghanoush directly in your favorite glass

Would you like to enjoy the delicious aroma of homemade Baba Ganoush without washing tons of dishes? The Mason Jar Mixer is the solution! With an Oleni Mason Jar | 0.5 L | regular , which is ideal for preparing dips, you can make the dip directly in the jar and store it conveniently at the same time.

Recipe: Baba Ghanoush

What you need:

• 2 medium-sized eggplants
• 2 garlic cloves, chopped
• 3 tablespoons tahini
• juice of half a lemon
• 2 tablespoons olive oil
• 1 teaspoon cumin
• salt and pepper to taste
• Fresh parsley for garnish
• Oleni Mason Jar | Regular | 0.5L
• Mason Jar Mixer

And this is how it works:

1. Prick the eggplants several times with a fork and bake in a preheated oven at 200 degrees Celsius for about 40 minutes, until they are soft and the skin darkens.
2. Allow the eggplants to cool, peel them and roughly chop the flesh.
3. Add the eggplant pulp, chopped garlic, tahini, lemon juice, olive oil and cumin into the Oleni 0.5 L jar .
4. Use the Mason Jar Mixer to puree the ingredients in the jar until it reaches a creamy consistency.
5. Season with salt and pepper.
6. Pour the baba ganoush into a bowl, garnish with fresh parsley and serve with warm flatbread, vegetable sticks or nachos.

With the Mason Jar Mixer, preparing Baba Ganoush is child's play. Enjoy this wonderfully creamy dip as a starter, snack or side dish and let yourself be enchanted by the oriental aromas. Your guests will be delighted!

Start the late summer with pleasure and treat yourself to homemade Baba Ganoush in an Oleni glass - a taste experience that melts in your mouth and tastes like vacation and relaxation. You can find more tips and tricks for preserving the flavors of summer on our blog.