Babaganusz of eggplant

Appetizer-meze Babaganush - popular in the countries of the Middle East snack-meze. The tender and fragrant paste of babaganush is very similar to the aubergine caviar we know about the composition of the ingredients and the cooking technology. However, there is a significant difference - a snack is served with lemon juice, sesame paste mixed with olive oil. It is these ingredients that give the appetizer a light, almost white color and an unusual taste. No meal in the east can do without this snack. Eastern cuisine is very popular, which is why, today we are getting acquainted with the preparation of this pasta. It can be served as an independent dish, as a stuffing, as a nibble to toast. Try, perhaps, this oriental dish will please you, and you will be happy to decorate them with a festive table.

Appetizer-meze Babaganush - popular in the countries of the Middle East snack-meze. The tender and fragrant paste of babaganush is very similar to the aubergine caviar we know about the composition of the ingredients and the cooking technology. However, there is a significant difference - a snack is served with lemon juice, sesame paste mixed with olive oil. It is these ingredients that give the appetizer a light, almost white color and an unusual taste. No meal in the east can do without this snack. Eastern cuisine is very popular, which is why, today we are getting acquainted with the preparation of this pasta. It can be served as an independent dish, as a stuffing, as a nibble to toast. Try, perhaps, this oriental dish will please you, and you will be happy to decorate them with a festive table.

Ingredients:

• Eggplant 3 pcs.
• Garlic 1 clove
• Lemon 1 pc.
• Sesame White 100 g
• Olive oil 50 ml
• Cilantro fresh 40 g
• Coriander dry 2 g
• Pepper spicy 1 pc.
• Water 20 ml
• Sea salt 4 g

Instructions

• Step 1 To prepare babaganush, you need to take aubergines, lemon, cilantro, garlic, hot pepper, salt, coriander, sesame, olive oil, water.
• Step 2 Eggplant should be washed, dried, pricked with a fork so that they do not burst, put in an oven heated to 220 ° C and bake them for 20 minutes.
• Step 3 Cut the eggplant along, scrape the pulp with a spoon.
• Step 4 Put the eggplants in a colander, allow the liquid to drain, mash the flesh with a fork or grind with a blender.
• Step 5 Finely chop the coriander, grate the salt in a mortar with coriander, finely crush a clove of garlic, chop finely a little bit of hot pepper.
• Step 6 Add a mixture of condiments, olive oil to the eggplant and beat again with a blender.
• Step 7 To make a tahini paste, 100 grams of ground sesame seeds should be beaten with olive oil. Get a fairly dry mixture. Add a tablespoon of water to the sesame mixture.
• Step 8 The resulting sesame paste, add to the eggplant. Once again, shake everything with a blender.
• Step 9 Add the greens and beat again into a homogeneous mass.
• Step 10 A ready-made pasta can be served by pouring olive oil on cakes, toast, and boiled vegetables.