Babaganuche: Easy Arabic Smoked Eggplant Pasta Recipe

Babaganuche: easy smoked aubergine pasta recipe, to be made in the oven or on the stove, perfect to accompany bread and rusks

Traditional Arabic eggplant paste with a smoky flavor that anyone can make.

Recipe for 2 people.

Classic (no restrictions), Lactose Free, Vegan, Vegetarian

Prep: 00:30 + additional oven time, if prep option available

Interval: 00:00

TOOLS

1 cutting board(s), 1 baking tray(s) (optional), 1 fork(s) (large for meat), 1 colander(s), 1 bowl(s)

EQUIPMENT

conventional + blender or food processor

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Babaganuche Ingredients:

– 1 unit of medium aubergines

– 1 small clove of garlic, chopped

– 1/2 unit of lemon (juice)

– 1 and 1/2 tablespoons of tahini

– salt to taste

– olive oil to taste to grease the baking dish (optional)

Ingredients TO COMPLETE:

– extra virgin olive oil to taste

Ingredients to accompany

– pita bread to taste (or pita bread)

PREPARATION:

1. Wash and dry the aubergine(s). Begin preparation in the oven or on the hob (see preparation).
2. Preheat or adjust the oven temperature to 350°F to toast the pita. Cut the bread into triangles and place in the oven for 3-5 minutes, just enough to toast it and set aside.
3. Set aside the other ingredients for the recipe.
4. Wash and peel the garlic clove and chop it.
5. Wash and dry the lemon and squeeze the juice.

PREPARATION:

Eggplant – smoking (this process can be done in the oven or on the stovetop):

A) In the oven – preheat the oven to 220°C:

1. Pierce the aubergines with a fork.
2. Place it on a baking tray greased with olive oil.
3. Place in a preheated oven at 220°C and cook for about 40 minutes until the pulp is soft and the skin is golden brown, almost black: it is this process that gives the aubergines their smoky flavour.

B) On the stove burners (do one at a time):

1. Turn on the medium heat, skewer one aubergine at a time with a large fork and place it directly on the stove.
2. Slowly rotate each eggplant until the flesh is soft and all the skin is evenly charred.

Eggplant – fresh:

1. Once the aubergines are toasted, remove them from the oven or heat and place them on a cutting board.
2. While it cools, continue pre-preparation (step 2).

Babaganuche:

1. Cut the smoked aubergine in half, lengthwise, and, with the help of a spoon, remove the pulp.
2. Place the pulp in a sieve placed over a bowl and let it drain to remove excess liquid – about 5 minutes.
3. Transfer the pulp to a food processor or blender, add the tahini, lemon juice, minced garlic clove and salt and blend into a paste.
4. Check the salt and lemon, adjust if necessary.

FINALIZATION AND ASSEMBLY:

1. Serve the babaganuch as an appetizer, accompanied by toasted pita (optional).
2. Place it in a serving bowl and complete with a drizzle of extra virgin olive oil.
3. As a tip, you can place pita bread toasts around it, as in the photo.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Create your personalized menu for free on Bake and gourmet cakes.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.