Babaganoush
Author:
Cooking Together
Servings: 4
Cooking time: 1 h
A traditional appetizer of the Middle East — tender Babaganoush with tahini
Ingredients
| eggplants 3 pcs |
| garlic 3 cloves |
| tahini paste 45 g |
| olive oil 80 ml |
| cilantro 15 g |
| TO TASTE: |
| lemon juice |
| sugar |
| salt |
| ground black pepper |
Instructions
Step 1
Cut the eggplants lengthwise into two pieces, prick with a fork all over the surface, salt liberally and bake at 220 degrees for 40-45 minutes.
Step 2
After the eggplants have cooled, separate the flesh with a spoon, add to it chopped garlic and cilantro, salt, pepper, sugar, olive oil, lemon juice, tahini paste and beat with a blender until smooth. Drizzle with olive oil.
Step 3
Serve the babaganoush with chopped cilantro, chili peppers, black sesame seeds and pita bread, if desired. Enjoy.
