Gacagaca
-
2 Baigani
-
3 tablespoon Tahina
-
2 cloves of Garlic
-
1 sepuni Qele ni Cumin
-
2,5 big tablespoon Lemon wainimoli
-
1 sepuni Salt
-
1/2 sepuni Pepper ni Black
-
3 tablespoon Ikuri ni goneyalewa na waiwai ni Olive
-
vakalialai ni Botebotekoro
IDusidusi
Babaganoush e dua na sauce na cuisine ni tokalau e loma kei na vaka-Jiu ni itekitekivu ni Sephardic, o ya na lewei na beseni Mediterenieni. Sa ikoya e dua kirimu mosi kei na kena e caka mai na pulp ni baigani ka vakabira sesame flavored vata kei na gacagaca tale eso. E vakamacalataki talega ena so na gauna baigani caviar, sa ka kana vinaka ka sa uasivi sara me ra veiqaravi ena vuqa na gauna: mai na appetizers ki na aperitifs kei na brunch. E talega ni rawarawa sara me ra vakarautaki na baba Ganoush.
Na ikalawa
1
Cakava
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
Cakava
|
Ena gauna oqo, 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
Cakava
|
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
Cakava
|
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
Cakava
|
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. |