If you do not have the country vacation make sure to prepare the babaganoush was. Don't offer to do it in the apartment, as the dish requires an open fire. Why open fire? To prepare the eggplant, they need to fry on the grill so that the skin is easily separated from the pulp (well, of course, possible and in the oven in this condition to increase them, but without smoke – not). You need to remember is that eggplant should not be cleaned, notching its stem. Just wash the eggplants, pierce them with a fork, put them to broil, during this time, they need to turn 2-3 times. When the peel turned black and the flesh becomes soft - ready.

The best thing to do for coal, but if coal is problematic, you can bake on gas or if the gas in any way, bake in the oven. I baked the eggplant on the gas. To do this, place the eggplant directly on a gas burner, turning periodically, bake until ready=softness. To determine the readiness press down on the eggplant with your finger; if the eggplant is baked, you will feel that inside he is very soft and, so to speak, a feeling, that it's almost liquid. Let the baked eggplant to cool, remove peel and finely chop the flesh until almost a paste. It is very desirable to chop the eggplant pulp with a knife precisely as all modern fixtures type of blender is ground too finely, not quite pasta, but we need to have a certain structure= light grain still remained. To achieve such structures is possible only with a knife. To the crushed pulp eggplant, add the finely chopped clove of garlic (you can skip the garlic through a press or rubbed with salt, but I like it finely chopped as in this case, the presence of garlic not so obvious=Intrusive). Add yogurt, lemon juice, salt, spices, tahina. Mix.

There are several versions of cooking babaganoush, which are very similar technology and the basic ingredients, but differ in small details. the Turks is yogurt, Jews have mayonnaise. Tahina will zagustit pasta and maybe it will be too thick. In this case, add small portions of hot water until until the consistency of paste will not resemble a light mayonnaise. If desired, add 1 – 2 tablespoons of olive or sesame oil. Stir, put in a bowl and allow to cool completely. If desired, before serving drizzle with sesame or olive oil and garnish with parsley leaves. Gamesbaby served as hummus with pita bread or tortillas. Tear off a piece of lavash or tortillas, scoop them the babaganoush was and Bon appétit!