Babaganooush: Arabic folder of smoked aubergines – Easy

Babaganooush is an easy and delicious smoked eggplant paste. Traditional Arab recipe for voices or side dishes

The traditional eggplant pasta of the Arab cuisine with a smoked flavor that anyone can do.

Enter for 4 people.

Classic (without restrictions), lactose, vegan, vegetarian without

Preparation: 00:30 + additional time of the oven, if the preparation option is

Interval: 00:00

Tools

1 border (s), 1 pan (s) (optional), 1 fork (s) (large for meat), 1 sieve (s), 1 bowl (s)

EQUIPMENT

Conventional + blender or kitchen robot

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Babaganuche ingredients:

– 2 units (s) medium aubergines (s)

– 2 small teeth of garlic, chopped (s)

– 1 unit (s) lemon (juice)

– 3 tablespoons of tahin

– Go up to taste

– Oil to be tasting to fatte the pan (optional)

Ingredients to finish:

– extra virgin olive oil to taste

Ingredients to accompany

– Pita bread to taste (or Syrian bread)

Pre-repair:

1. Wash and dry the aubergines. The preparation in the oven or in the mouth of the stove (see preparation) begins.
2. Preheat or adjust the oven temperature to 180 ° C to toast to Syrian bread. Cut the bread into triangles and take the oven for 3-5 minutes, enough to be roasted and set aside.
3. Separate the other ingredients for the recipe.
4. Wash and peel the teeth of garlic and pique.
5. Wash and dry the lemon and squeeze the juice.

PREPARATION:

Eggplant (s) – offers (this need can be done in the oven or in the mouth of the stove):

A) In the oven – Preheat the oven to 220oc:

1. Practice aubergines with a fork.
2. Put it in a pan greased with olive oil.
3. Bake in a 220OC preheated oven and bake for about 40 minutes until the pulp is soft and toasted skin, almost black – this process is that it has a smoked flavor with the aubergine.

B) in the mouth of the stove (do one at a time):

1. Turn on the middle heat, attack one aubergine at a time with a large fork and put it straight on the flame of the stove.
2. Slowly turn every aubergine until the pulp is soft and the whole skin is burned in the same way.

Eggplant (s) – fresh:

1. When the aubergines are toasted to withdraw it from the oven or from the heat and place it on a table.
2. During cooling (m), continue pre-preparation (article 2).

Babaganuche:

1. Cut the fume aubergines in half, in the direction of the length and, with the help of a spoon, remove the pulp.
2. Place the pulp in a sieve resting on a bowl and let it download to remove the excess liquid – about 5 minutes.
3. Transfer the pulp to a processor or a blender, add the tahin, lemon juice, chopped garlic and salt teeth and beat up to a pasta.
4. Check the salt and lemon – if necessary, rectify.

Finishing and assembly:

1. Serve the Babaganuche As an appetizer, accompanied by Syrian bread toasted (optional).
2. Put in a bowl to serve and end with an extra virgin olive oil.
3. As a suggestion, the toasts of Syrian bread can be positioned, 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.

Assemble your personalized and free menu, in Cook and gourmet cake.

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.