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

Vahevahe
4,060 Ngaahi fakakaukau
Hange ko e 1

Ngaahi me'a

Liliu 'a e Servings:

	2 Paingani
	3 tablespoon Tahina
	2 cloves of Garlic
	1 sepuni ti Miniti ʻe kelekele ʻi he
	2,5 big tablespoon Huhu'a'i lemani
	1 sepuni ti Soleki
	1/2 sepuni ti Pepa 'uli'uli
	3 tablespoon Taupo'ou makehe ai 'a e lolo 'olive
	a bunch of Mint

Faka'ilonga'i 'a e founga ko 'eni

'Oku fie ma'u ke hu ki loto pe lesisita ki he me'a faka'ilonga tohi/manako fiemalie ko 'eni.

Ngaahi fotunga:

50
'Oku hoko 'a e 6
Faingofua

Ngaahi me'a

2 Paingani
3 tablespoon Tahina
2 cloves of Garlic
1 sepuni ti Miniti ʻe kelekele ʻi he
2,5 big tablespoon Huhu'a'i lemani
1 sepuni ti Soleki
1/2 sepuni ti Pepa 'uli'uli
3 tablespoon Taupo'ou makehe ai 'a e lolo 'olive
a bunch of Mint

Ngaahi fakahinohino

Babaganoush ko e ha hono kelevi angamaheni 'o e cuisine 'o e Hahake Lotoloto mo faka-Siu 'a e tupu'anga 'o e Sephardic, Ko e kakai 'o e pesoni Meteleniane. Ko ha hono fu'u lahi fakamanavahee kilimi 'oku ngaohi mei he paingani e mo fakapipiki 'o e sesame flavored mo ha ngaahi me'a kehekehe. Faka'uhinga'i 'a e taimi 'e ni'ihi foki paingani caviar, 'Oku ifo pea 'oku haohaoa ia ke ngaue 'i he ngaahi me'a lahi: mei he appetizers ki he aperitifs mo e brunch. 'Oku faingofua 'aupito ke teuteu foki 'a e papa Ganoush.

Ngaahi sitepu

1 Fai '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 Fai 'e	'I he taimi lolotonga, 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 Fai '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 Fai '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 Fai '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. Accompany with bread, possibly pita.