Baba ganoush
Chef Alan Geaam passes on his recipe for Baba ganoush, a tribute to his Lebanese origins. It features a key product, eggplant, in a blend of textures between creamy caviar and fried pita strips.
This recipe for Baba ganoush by Alan Geaam, chef of Alan Geaam restaurant in Paris, is from Gault&Millau magazine n°10. Discover the ingredients and preparation steps to make it a breeze.
- Serves 4
- Preparation time: 30 minutes
- Cooking time: 30 minutes
Ingredients for Alan Geaam's Baba ganoush
This recipe consists of eggplant caviar and eggplant salad. Here are the ingredients.
For the eggplant caviar
- 4 eggplants
- 7 cl olive oil
- 8 cl lemon juice
- 240 g tahini
- 6 cl Greek yogurt
- 4 g fleur de sel
For the eggplant salad
- 1 eggplant
- 4 cl olive oil
- 6 cl pomegranate molasses
- 20 coriander leaves
- 3 pinches fleur de sel
For the fried pitas (optional)
- 4 pitas
- 300 g frying oil
- 2 pinches fleur de sel
For the dressing
- 30 pomegranate seeds
- 3 cl olive oil
- coriander leaves
Steps for Alan Geaam's Baba ganoush
The chef's Baba ganoush can be made in just a few steps.
- Eggplant caviar. Preheat oven to 210°C. Prick the eggplants with the tip of a knife. Sprinkle with 2 tablespoons of olive oil, place on an ovenproof tray and brown for 20 minutes. at the end of the cooking time, place the eggplants under the flame of a blowtorch to finish cooking and to toast the skin, which will then peel off more easily. Peel the eggplants, then mash the flesh with a fork. Add the lemon juice, tahini, yoghurt and remaining olive oil. Season with salt and mix well.
- Eggplant salad. Dice the eggplant and fry in hot olive oil until golden brown. Remove from the heat and transfer to a bowl. Add the pomegranate molasses and chopped coriander leaves. Season with salt.
- Fried pitas. Cut pitas into strips. Heat the oil in a deep fryer or large saucepan to 180°C, then throw in the pita strips and fry for 2 minutes. drain and season with salt.
- Garnish. Divide the eggplant caviar between bowls. Add the eggplant salad on top, then garnish with pomegranate seeds, a dash of olive oil, coriander leaves and fried pita strips.
Has this recipe inspired you to discover Alan Geaam's cuisine? Discover the Gault&Millau review of Restaurant Alan Geaam (16,5/20).
- 19 rue Lauriston, 75016 Paris
- Tel. : 01 45 01 72 97
- alangeaam.fr
