Babaganush with tahini paste

Appetizer is delicious for fans of spicy oriental dishes! Fly in. Babaganush or Baba ganush is a popular dish of Oriental (mainly Arabic, but not only) cuisine. An appetizer consisting mainly of mashed ready-made eggplants mixed with seasonings (for example, sesame paste, olive oil, lemon juice). Eggplants are pre-baked whole or fried over a fire or coals, and thus the flesh becomes soft and acquires the smell of a grill. At home, eggplants can be baked in the oven. This is something incredibly delicious! My family, when I cooked this dish for the first time, tasted and tasted and couldn't stop - they ate everything on the first evening! Then they cooked again and again. It should be said right away that the amount of spices needs to be adjusted to suit your tastes and capabilities of the body, because not everyone can have spicy. Well, the one who is allowed to do this will be indescribably delighted ... The dish is very satisfying, fragrant, resembles eggplant caviar, but with its own special taste nuances. The presence of tahini paste in it gives a nutty taste, spices also complement the taste of this dish in their own way. This snack is delicious to eat with various oriental tortillas, pita bread, dietary bread, croutons, etc.

mom of sweet tooth

The author of the recipe

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Composition / ingredients

Servings:

Eggplant

Tahini (you can put from 2 to 4 tbsp. l., to taste)

Lemons (we will need juice, 2-3 tbsp.l., to taste)

Garlic (or 2 teeth)

Olive oil (or 3 tablespoons)

Zira

0.5

Ground black pepper

to taste

Ground red pepper (spicy)

to taste

Salt

to taste

Greenery (parsley or cilantro for decoration)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 2 g

Fats 47 % 9 g

Carbohydrates 42 % 8 g

116 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
Products for cooking. Greens, eggplant, lemon, it is necessary to wash and dry.
Step 2:
Preheat the oven. We put a sheet of foil on a baking sheet, put eggplants on it, pierce each with a fork in several places. Bake in the oven at 200 degrees for 25-40 minutes (depends on the specifics of a particular oven). Eggplants should become soft, that is, a sharp knife should easily enter their flesh.
Step 3:
Put the finished eggplants in a bowl or other container to cool down.
Step 4:
We tighten the bowl on top with cling film or foil and leave it in this form until the eggplants cool completely. This procedure allows you to peel eggplants with minimal loss of pulp: the skin is easily separated in a matter of minutes.
Step 5:
Stir the peeled eggplants into the blender bowl. Garlic is squeezed out through a press, cumin is rubbed thoroughly in the palms or crushed into powder in a coffee grinder, we pour it and all other spices (in their quantity relying on personal taste), a little salt. And we grind all this at medium speed.
Step 6:
We get a lot of tender and homogeneous consistency, squeeze out lemon juice to taste, add tahini paste, mix everything again. Taste it, if necessary, add a little more salt or spices.
Step 7:
We put the resulting snack in a bowl or salad bowl. Decorate with herbs, you can make depressions with a spoon and pour a little olive oil into them, sprinkle with pepper or black or white sesame seeds. That's all! We treat our family and guests with a delicious and original dish. Bon appetit!