Babaganush with tahini paste

Name: Babaganush with tahini paste
Total time: 1 h 20 min
Yield: 8
Ingredients: 2 Eggplant; 3 tablespoon Tahini; 1 Lemons; 3 cloves of garlic Garlic; 2 tablespoon Olive oil; 0.5 teaspoon Zira; to taste Ground black pepper; to taste Ground red pepper; to taste Salt; to taste Greenery

This appetizer is a treat for fans of spicy oriental dishes! Come on. Babaganoush or Baba ganoush is a popular dish of oriental (mainly Arabic, but not only) cuisine. An appetizer consisting primarily of pureed cooked eggplant mixed with seasonings (e.g. sesame paste, olive oil, lemon juice). Eggplants are first baked whole or fried over a fire or coals, and thus the flesh becomes soft and acquires a grilled smell. At home, eggplants can be baked in the oven. This is something incredibly tasty! My family, when I prepared this dish for the first time, tasted and tasted and couldn’t stop - they ate everything on the first evening! Then they cooked more and more. It must be said right away that the amount of spices needs to be adjusted to suit your tastes and body capabilities, because not everyone can eat spicy food. Well, those who are allowed to do this will be indescribably delighted... The dish is very nourishing, aromatic, reminiscent of eggplant caviar, but with its own special flavor nuances. The presence of tahini paste in it gives it a nutty flavor, and spices also complement the taste of this dish in their own way. This snack is delicious to eat with various oriental flatbreads, pita bread, diet bread, croutons, etc.

23

1942

Ruby Patterson

Author of the recipe

Calories

89Kcal

Protein

2gram

Fat

7gram

Carbs

6gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

2

3tablespoon

1

3cloves of garlic

2tablespoon

0.5teaspoon

to taste

to taste

to taste

to taste

Step-by-step preparation

Cooking time: 1 hr 20 mins

STEP 1
Products for cooking. Greens, eggplants, lemon must be washed and dried.
STEP 2
Preheat the oven. Place a sheet of foil on a baking sheet, place the eggplants on it, and pierce each one with a fork in several places. Bake in the oven at 200 degrees for 25-40 minutes (depending on the characteristics of the particular oven). The eggplants should become soft, that is, a sharp knife should easily enter their flesh.
STEP 3
Place the finished eggplants in a bowl or other container to cool.
STEP 4
Cover the top of the bowl with cling film or foil and leave it like that until the eggplants have cooled completely. This procedure allows you to peel eggplants with minimal loss of pulp: the skin easily separates in a matter of minutes.
STEP 5
Place the peeled eggplants into a blender bowl. Squeeze the garlic through a press, rub the cumin thoroughly in your palms or grind it into powder in a coffee grinder, add it and all other spices (their quantity is based on personal taste), add a little salt. And we grind it all at medium speed.
STEP 6
We get a mass of delicate and homogeneous consistency, squeeze out lemon juice to taste, add tahini paste, mix everything again. Taste it and add a little more salt or spices if necessary.
STEP 7
Place the resulting appetizer in a bowl or salad bowl. Decorate with herbs, you can make indentations with a spoon and pour a little olive oil into them, sprinkle with pepper or black or white sesame seeds. That's all! We treat our family and guests to delicious and original dishes. Bon appetit!