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Panimalay
abrigana
Gigama Baba Ganoush

Gigama Baba Ganoush

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

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Sagol

Usba ang servings:

	2 eggplants
	3 kutsara Tahina
	2 cloves of ahos
	1 teaspoon Ground cumin
	2,5 big tablespoon lemon Juice
	1 teaspoon Salt
	1/2 teaspoon Black pepper
	3 kutsara Extra Birhen Lana sa Olibo
	usa ka hugpong sa Mint

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Features:

50
Nag-alagad 6
sayon

Sagol

2 eggplants
3 kutsara Tahina
2 cloves of ahos
1 teaspoon Ground cumin
2,5 big tablespoon lemon Juice
1 teaspoon Salt
1/2 teaspoon Black pepper
3 kutsara Extra Birhen Lana sa Olibo
usa ka hugpong sa Mint

Directions

Babaganoush mao ang usa ka salsahan kasagaran sa Middle Eastern ug Hudiyong linutoan sa Sephardic gigikanan, nga mao ang mga molupyo sa Mediteranyo. Kini mao ang usa ka tumang cream nga gihimo gikan sa mga eggplants pulp ug sesame Paste flavored uban sa nagkalain-laing mga sagol. Gihubit usahay usab eggplants caviar, kini mao ang tasty ug hingpit sa pag-alagad sa daghang mga higayon: gikan sa mga abrigana sa aperitifs ug brunch. Baba Ganoush mao usab kaayo sayon sa pag-andam.

lakang

1 Nahimo 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 Nahimo	Sa kasamtangan, 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 Nahimo	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 Nahimo	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 Nahimo	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.