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Aperitiv
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

Začetek branje način

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Deliti
4,060 Ogledov
Kot 1

sestavine

Prilagajanje odmerkov:

	2 Jajčevce
	3 žlica Tahina
	2 cloves of česen
	1 čajna žlička mlete kumine
	2,5 big tablespoon Limonin sok
	1 čajna žlička sol
	1/2 čajna žlička Črni poper
	3 žlica Ekstra deviško olivno olje
	kup Mint

Zaznamek ta recept

Moraš Vpiši se ali Registracija do zaznamkov / priljubljenega to vsebino.

Lastnosti:

50
služi 6
Easy

sestavine

2 Jajčevce
3 žlica Tahina
2 cloves of česen
1 čajna žlička mlete kumine
2,5 big tablespoon Limonin sok
1 čajna žlička sol
1/2 čajna žlička Črni poper
3 žlica Ekstra deviško olivno olje
kup Mint

Navodila

Babaganoush je omaka tipična Bližnjega vzhoda in judovske kuhinje sefardskih izvora, da prebivalci Sredozemlja. To je odlično smetana, izdelana iz jajčevci celuloze in sezama pasta z aromo različnih sestavin. Definirana včasih jajčevce tudi kaviar, je okusna in je kot nalašč za delo v mnogih primerih: od predjedi do aperitive in kosilo. Baba Ganoush je tudi zelo enostavna za pripravo.

koraki

1 Končano 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 Končano	Medtem, 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 Končano	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 Končano	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 Končano	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.