- 2 Eggplants
- 3 tablespoon Tahina
- 2 cloves of Garlic
- 1 teaspoon Ground Cumin
- 2,5 big tablespoon Lemon Juice
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 3 tablespoon Extra Virgin Olive Oil
- a bunch of Mint
Babaganoush is a sauce typical of Middle Eastern and Jewish cuisine of Sephardic origin, that is the inhabitants of the Mediterranean basin. 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.
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.
In the 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.
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.
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.
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.