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Aperitif
Ganoush ni minted na Baba

Ganoush ni minted na Baba

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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Gacagaca

Moica na Servings:

	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

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Iyaya:

50
Veiqaravi 6
Rawarawa

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. Accompany with bread, possibly pita.