The Babaganoush Also known as "Eggplant Caviar", it's a sauce exquisite typical of the Middle Eastern cuisine, also widespread in North Africa . It's about a cream based on eggplant pulp baked in the oven, thaina (sesame paste), lemon, mint, paprika. A unique goodness from delicate taste, slightly spicy it's a creamy consistency but at the same time compact very similar to Hummus. In fact, it is often also called Eggplant hummus! Perfect from serve like starter, aperitif together with Pane Pita, Naan, Cracker and Snacks… Or for accompany second courses such as roasts, fish, cheeses; but also as tasty "Dipping" for dip raw vegetables like carrots, celery, fennel!
Like any traditional recipe they exist different versions And many variations, the one I give you today is there Original recipe of the Babaganoush deals with my text on foreign cuisine. It's about a very easy preparation and if we want also fast! You can use the eggplant you prefer : round or long. Once roasted in the oven with all the peel you can obtain the pulp and finally blend together with the other ingredients until you get the pureed consistency right. The secret for a perfect result it is measure the spices well . My advice is to taste and also evaluate according to your tastes! A drizzle of oil, a few mint leaves and your Baba ganoush is ready to serve on the table! I served it with slices of yogurt focaccine!
Discover also:
Baked Eggplants (the simple and delicious recipe with cherry tomatoes, oil and oregano)
Babaganoush recipe
| Preparation | Cooking | Total |
|---|---|---|
| 10 minutes | 30 minutes | 40 minutes |
| Quantity for 4 people |
|---|
|
How to make Babaganoush (Eggplant Caviar)
First of all, cook the aubergines in the oven with all the peel at 180 ° for about 30 minutes, the time depends on the size and exhaustion of the aubergines. They must be soft to the tines of a fork.
Then remove the peel:
Finally, place the eggplant pulp, garlic (if you don't like it, you can omit it or add only half), tahini, mint, paprika, a generous pinch of salt and half filtered lemon juice in a blender:
Start blending and evaluate the consistency.
Then gradually add the rest of the lemon juice, until you get a consistency of a thick and creamy puree. Taste and evaluate if it still needs salt, or paprika.
Serve on the table with a drizzle of oil a sprinkling of chopped mint and sesame seeds!
Here is ready Babaganoush
You can keep it in the fridge for about 1 week, or freeze it!
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