Description
Baba Ghanoush is a favorite dish of the Arab countries. One Arab expert told the forum that the translation for "Baba Ghanoush" means "Angry dad", and it is quite imaginable picture: the wife, bustling about the house the house, forgot about the eggplant on the stove that almost burned down! The husband became furious and expressed everything he thinks about. A smart woman took off the burnt aubergine skin and made a dish that her husband was quite satisfied... the World is your home!
Ingredients
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Eggplant
2 piece
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Lemon juice
4 Tbsp
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Garlic
2 tooth
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Paste tahini
2 Tbsp
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Paprika sweet
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Parsley
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Olive oil
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Salt
Cooking
Eggplant wash, pierce with a fork in several places and "forget" in the oven (220 C for about 30-40 minutes). The skin should begin to char. (You can bake on the grill or burn on all sides the divider on a gas burner - it will be a more intense flavor with smoke.) Then to get it and immediately put in a plastic bag to "steam" for 5 minutes (so it will be easier to clean). Remove the eggplant skin.
Eggplant cut with a knife into small pieces and mash with a fork. You can grind in a blender, but then lost the structure and taste.
To mass add a couple of tablespoons of lemon juice (leave the part you can adjust the amount to your taste later), tahini paste, previously crushed with salt and the garlic cloves. Stir well.
Put on plate and turning the plate in one direction with a spoon to "crush" the deepening in the middle. Chop parsley and place it in the middle of the plate. The resulting deepening sprinkle in a circle sweet red pepper and drizzle with olive oil.
Serve as an appetizer with pita bread or as a side dish to meat.
And this is the tahini paste, which is made from milled seeds of sesame, a preheated pan without oil.
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