Description
Mashed eggplant. It would be more accurate to call it a paste or dip – so tender it turns out this sauce. Regarding the origin of the dish, as often happens, the versions differ: it is in Israeli cuisine and Arabic. They say this paste Lebanese roots. There is no difference, most importantly – delicious!
Ingredients
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Eggplant
3 piece
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Lemon
0.333 piece
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Coriander
3 tsp
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Garlic
6 tooth
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Chili
1 piece
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Cilantro
1 coup
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Salt
-
Sesame
1 cup
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Olive oil
0.25 cup
Cooking
Eggplant lay on a baking tray lined with foil, prick with a fork. Bake in the oven at 220 degrees for about an hour.
Cool.
While the eggplant is baked and cooled, cook the pasta tahini. This sesame seed, lightly baked in the oven or in a pan in my oven.
Cool, mix with olive oil and carefully beat with a blender into a homogeneous mass.
From eggplant to remove the peel, remove the pulp.
Mix the pulp of eggplant with chopped garlic and chilli (from the pepper pre-remove seeds and partitions), crushed in a mortar the coriander seeds, salt, add lemon juice, mix in the bowl of a blender.
Add in the tahini paste, chopped coriander, again mix everything in a blender or just with a spoon.
Feeding the babaganoush was possible just as a snack on lettuce or as a paste for sandwiches – I got a thick pita bread. In any case, Bon appetite!
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