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aiga
aperitivi
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

Amata Faitauga Faiga

0 0

Faasoa atu
4,060 manatu
pei 1

vaega

fetuunai Servings:

	2 Eggplants
	3 sipuni Amuia
	2 cloves of kaliki
	1 sipuni ti eleele kumina
	2,5 big tablespoon sua o le tipolo
	1 sipuni ti māsima
	1/2 sipuni ti Pepper Black
	3 sipuni Suauu Olive faaopoopo Taupou
	se vaega o Mina

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Features:

50
Auauna 6
faigofie

vaega

2 Eggplants
3 sipuni Amuia
2 cloves of kaliki
1 sipuni ti eleele kumina
2,5 big tablespoon sua o le tipolo
1 sipuni ti māsima
1/2 sipuni ti Pepper Black
3 sipuni Suauu Olive faaopoopo Taupou
se vaega o Mina

faatonuga

Babaganoush o se sosi masani o Sasae Tutotonu ma cuisine Iutaia o tupuaga Sephardic, o le tagata o le faatanoa Metitirani. O se kulimi matagofie faia mai pulp eggplants ma faapipii sesame flavored i vaega eseese. Faamatalaina o nisi taimi eggplants foi caviar, e momose ma e atoatoa ona lelei e auauna atu i le tele o taimi: mai appetizers e aperitifs ma brunch. Baba Ganoush faigofie tele foi e saunia.

Steps

1 faia 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 faia	I le taimi nei, 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 faia	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 faia	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 faia	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.