Babaganoush
Babaganoush is a Middle Eastern spread, such as chickpea hummus. The main ingredient of this recipe is eggplants.
Difficulty:
Low
Preparation time:
10 minutes
Cooking time:
45 minutes
Cost:
Low
Ingredients for a bowl
- 600 grams of eggplants (about 2)
- 25 leaves of mint
- 2 tbsp of tahini sauce
- 1 tbsp of olive oil
- 4 tbsp of lemon juice
- 1 tsp of salt
- A pinch of pepper
Preparation
First of all, incise the eggplants and place them on a baking tray. Cook for 45 minutes in a convection oven at 200 °C.
Let the eggplants cool down and extract their pulp. Blend in a food processor eggplant pulp, mint leaves, tahini sauce, olive oil, lemon juice, salt, and pepper. Decorate with some mint leaves and serve cold.
Babaganoush can be kept in the fridge for two days.
