Name: Minted Baba Ganoush
Yield: 6
Ingredients: Eggplants: 2; Tahina: 3 tablespoon; Garlic: 2 cloves of; Ground Cumin: 1 teaspoon; Lemon Juice: 2,5 big tablespoon; Salt: 1 teaspoon; Black Pepper: 1/2 teaspoon; Extra Virgin Olive Oil: 3 tablespoon; Mint: a bunch of

Magbahagi
4,060 Mga pananaw
Tulad ng 1

Mga sangkap

Ayusin ang Servings:

	2 Eggplants
	3 kutsara ng tablespoon Tahina
	2 cloves of Bawang
	1 kutsarita Ground Cumin
	2,5 big tablespoon Katas ng limon
	1 kutsarita Asin
	1/2 kutsarita Black paminta
	3 kutsara ng tablespoon Dagdag na birhen langis ng oliba
	isang grupo ng Mint

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Mga tampok:

50
Naglilingkod 6
Madaling

Mga sangkap

2 Eggplants
3 kutsara ng tablespoon Tahina
2 cloves of Bawang
1 kutsarita Ground Cumin
2,5 big tablespoon Katas ng limon
1 kutsarita Asin
1/2 kutsarita Black paminta
3 kutsara ng tablespoon Dagdag na birhen langis ng oliba
isang grupo ng Mint

Mga tagubilin

Babaganoush ay isang sauce tipikal ng Gitnang silangan at Judio na cuisine Sephardic pinagmulan, iyan ang mga naninirahan sa Mediterranean basin. Ito ay isang katangi-tangi cream na ginawa mula sa sapal ng eggplants at linga i-paste na lasa na may iba't-ibang mga sangkap. Tinutukoy kung minsan din sa eggplants caviar, ito ay masarap at perpekto na maglingkod sa maraming pagkakataon: mula sa appetizers aperitifs at brunch. Baba Ganoush ay din madaling ihanda.

Hakbang

1 Tapos 60	To prepare the babaganoush, collect the ingredients and start cooking the eggplants. Wash and dry them, cut them lengthways, wrap them in an aluminum foil for food and place in a hot oven at 220 ° for about an hour.
2 Tapos	Samantala, crush the garlic and squeeze the lemon. Mix them in a large bowl and add the tahina and cumin, mixing the mixture well to make it smooth.
3 Tapos	When the eggplants are cooked, let them cool, then peel them with a sharp knife and collect the pulp with the help of a spoon. Discard the peel.
4 Tapos	Add the eggplants pulp in the bowl with the garlic, lemon and tahina, then crush it with the help of a potato masher with a perforated disc or a fork, stirring so as to mix all the ingredients in the best way. Babaganoush should not be a smooth cream: the one to be obtained is a creamy but not uniform and totally "smooth" consistency.
5 Tapos	Adjust the consistency and taste of the cream by adding oil, salt and black pepper. Serve the babaganoush in a bowl with a little olive oil to taste and spinkle with a branch of mint. Accompany with bread, possibly pita.