🍲 Misc
Air Fryer Baba Ganoush Soup with Lemon
A creamy and smoky eggplant soup inspired by the classic Levantine dip, cooked quickly in an air fryer.
🥘 Ingredients
medium eggplants — 2 (about 1 lb / 450 g)
lemon juice — 2 tablespoons (30 ml)
tahini — 3 tablespoons (45 ml)
garlic cloves — 2
olive oil — 2 tablespoons (30 ml)
salt — 1 teaspoon (5 g)
water — 2 cups (500 ml)
👨🍳 Steps
1Preheat the air fryer to 200°C (400°F).
2Prick the eggplants with a fork and place them in the air fryer basket.
3Air fry for 20-25 minutes, turning once, until the skin is charred and the flesh is soft.
4Let the eggplants cool slightly, then peel off the skin.
5In a blender, combine the eggplant flesh, lemon juice, tahini, garlic, olive oil, and salt.
6Gradually add the water and blend until smooth and creamy.
7Pour the soup into a pot and warm over medium heat for 5 minutes, stirring occasionally.
8Serve warm, drizzled with olive oil and a few drops of lemon juice.
🛒 Shopping List
Eggplant, Lemon juice, Tahini, Garlic cloves, Olive oil, Salt, Water