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

This recipe is taken from Alan Geaam's book "Mon Liban", published by Hachette Cuisine, and is featured in Gault&Millau Magazine n°10. Find this issue on newsstands or in our online store.