Padlizsánkrém

Padlizsánkrém, also known as eggplant dip or baba ghanoush in some cultures, is a popular spread made primarily from roasted eggplant. The characteristic smoky flavor comes from charring the eggplant skin over an open flame or under a broiler until it's blackened and the flesh is soft and tender. Once cooled, the eggplant flesh is scooped out and mashed or pureed.

Key ingredients typically include the roasted eggplant, tahini (sesame paste), lemon juice, and garlic. Olive oil is often added for richness and a smooth consistency. Salt is used to taste. Some variations may incorporate other spices like cumin or paprika, or even chopped herbs such as parsley or mint. The texture can range from a chunky mash to a very smooth puree, depending on personal preference and preparation method.

Padlizsánkrém is a versatile dish, commonly served as an appetizer or meze. It is often accompanied by pita bread, crackers, or raw vegetables like carrots, cucumbers, and bell peppers for dipping. It can also be used as a spread for sandwiches and wraps, or as a side dish to grilled meats and vegetables. Its popularity spans across various cuisines, particularly in the Middle East and Mediterranean regions, where eggplant is a staple ingredient. The dip is known for its rich, savory, and slightly tangy flavor profile.