Ingredientes
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2 Berenjenas
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3 Cucharada Tahina
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2 cloves of Ajo
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1 cucharadita Ar comino molido
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2,5 big tablespoon Jugo limón
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1 cucharadita Sal
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1/2 cucharadita Pimienta negra
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3 Cucharada Asete oliva extra virgen
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'nar montón ya Menta
Direcciones
Babaganoush ge 'nar salsa típica jar hñuni nt'uni Oriente ne judía 'rini sefardí, ra ya jä'i ar cuenca ar Mediterráneo. Ge 'nar exquisita crema hecha ar pulpa ya berenjenas ne ya pasta sésamo aromatizado ko yá ingredientes. Ya 'nandi 'nehe definido caviar berenjenas, xí na nku̲hi ne ar ideal pa njapu̲'be̲fi xingu ya ocasiones: ndezu̲ ar aperitivos aperitivos ne brunch. Baba Ganoush ge 'nehe di hei ar hoki.
Pasos
1
'Yo̲t'e
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
'Yo̲t'e
|
Mente tanto, 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
'Yo̲t'e
|
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
'Yo̲t'e
|
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
'Yo̲t'e
|
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. |