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Aperitif
Minted Baba Ganoush

Minted 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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Kho ntawd qhov:

	2 lws txaij
	3 zauv teb Tahina
	2 cloves of Qej
	1 kawg Hauv pem teb Cumin
	2,5 big tablespoon Kua txiv qaub
	1 kawg Ntsev
	1/2 kawg Txob
	3 zauv teb Xyuas kom nkauj xwb tus txiv roj roj
	cawv mint

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Cov khoom xyaw

2 lws txaij
3 zauv teb Tahina
2 cloves of Qej
1 kawg Hauv pem teb Cumin
2,5 big tablespoon Kua txiv qaub
1 kawg Ntsev
1/2 kawg Txob
3 zauv teb Xyuas kom nkauj xwb tus txiv roj roj
cawv mint

Qhia

Babaganoush yog ib tug ntses ntse nruab nrab sab hnub tuaj thiab Yudais cuisine ntawm lub hauv paus chiv keeb Sephardic, tus ntawd yog tus inhabitants ntawm cov Mediterranean phiab. It is an exquisite cream made from eggplants pulp and sesame paste flavored with various ingredients. Defined sometimes also eggplants caviar, it is tasty and is perfect to serve on many occasions: from appetizers to aperitifs and brunch. Baba Ganoush is also very easy to prepare.

Ruam

1 Ua li cas 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 Ua li cas	Nyob hauv lub meantime, 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 Ua li cas	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 Ua li cas	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 Ua li cas	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.