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Baba ganoush

This version of baba ganoush has an Asian twist thanks to the addition of lemongrass, lime leaf and galangal. In this recipe, we use the recipe of seroendeng.

Creation by Tim Boury, Boury***, Roeselare, Belgium.

Makes 2650g.

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Allergens and dietary requirements

  • Peanut
  • Nuts
  • Soy
  • Vegan

Ingredients

10
pieces
aubergine
10
pieces
spring onion
4
pieces
pointed sweet pepper
5
pieces
lemongrass
15
pieces
lime leaves
70
g
galangal root
20
g
Tom Yum paste
70
g
sunflower oil
50
g
lemon juice
40
g
basil
200
g
seroendeng with cashew nuts
as needed
salt and pepper
as needed
olive oil

Scale recipe

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