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Mashed eggplant and tahini (Baba Ghannouj)
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Mashed eggplant and tahini (Baba Ghannouj) is a taste lebanese dish.
Baba Ghannouj Materials
2 medium aubergines
2 cloves garlic, chopped
juice of one lemon
125 ml / 4 fl oz tahini (sesame paste)
salt
For serving
olive oil
cut fresh parsley
pita bread cut into slices or savory crackers or crispy bread
Performance
Leave the stems on aubergines and roaster in the coals until they soften, for about 30-40 minutes.
Turn frequently to red slightly throughout the skin.
Alternatively, the roaster in the middle shelf a warmed oven to 200 C/400 F, turning the time.
Hulled while the warm and remove the stems.
Cut the flesh, place in a colander and a wave to go the extra moisture.
Transfer to a polykofti with garlic and ground up into a rough puree.
Add the lemon juice and tahini and ground up to make a jellied puree.
Add salt according to your preference and additional lemon juice if necessary.
Place in a bowl, cover it and put it in the refrigerator until serving.
To serve, place the puree into a shallow bowl stirring with a wooden spoon.
put the oil and gently add parsley. Serve with bread |
Average Rate = 5  Rate it
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