Babaganush is an oriental dish of baked eggplant seasoned with garlic, tahini and lemon juice. This dish belongs to appetizers and is served with pita cakes or fresh pita bread.
It is necessary
- - 3 tbsp. olive oil;
- - several tablespoons. tahini;
- - 1 kilogram of eggplant;
- - 3 tbsp. lemon juice;
- - 4 cloves of garlic;
- - salt.
- For filing:
- - olive oil;
- - dry paprika;
- - fresh pita bread.
Instructions
Step 1
Take the eggplants, wash them, put them on a wire rack, make punctures on each with a fork so that they bake inside and juice flows out of them. Preheat the oven to 230 degrees, put the eggplant rack in it. Place a baking sheet or other utensils underneath to drain the juice. Roast the vegetables for about 40 minutes.
Step 2
Make tahina, a sesame paste. It is very often used in eastern countries for the preparation of national dishes.
Step 3
Make tahina for babaganush as follows, put sesame seeds in the grinder, add a little water or vegetable oil (it will grind faster with water). You should get a homogeneous mixture, but so that small pieces are felt.
Step 4
Take out the finished eggplants, cool. Remove the skin from them, it comes off quite easily. Cut the eggplants, remove the seeds.
Step 5
Cut the pulp into small pieces, chop in a blender. Add tahini, olive oil, lemon juice and minced garlic. Mix all ingredients thoroughly.
Step 6
Place the babaganush on a suitable dish, sprinkle with dried paprika and olive oil. Serve as a snack with fresh pita bread, white bread, pita bread.
