Babaganush is a popular dish of Middle Eastern cuisine, which is a sauce or snack. The base of the sauce is eggplant, and another important ingredient is sesame or tahini paste. The rest of the ingredients are simple and affordable, so making such an original addition to meat or a side dish is actually very simple. The piquancy level can be adjusted by adding more or less garlic. Babaganush can be made homogeneous by grinding all the products with a blender or chop the eggplant into very small pieces.
- 1 eggplant;
- 2-3 cloves of garlic;
- 5-6 sprigs of fresh parsley;
- 1 tbsp. l lemon juice;
- 1 tbsp. l sesame seeds;
- 3 tbsp. l vegetable oil;
- 1/5 tsp. salts;
- 1/5 tsp. ground coriander;
- 2 pinches of red pepper.
1. Take a medium sized eggplant. Wash it, dry it and chop it with a fork - so that the vegetable does not burst during baking. Wrap it in foil and send it in a preheated 180 degree oven. Bake for 20-25 minutes.
2. Cool the soft eggplant, gently cut off the peel, cut the stem. Then chop the flesh very finely.
3. Wash and dry the fresh parsley, chop finely - only the leaves, without the stems. Peel garlic cloves and crumble with a knife (pass through a special press).
4. Transfer the chopped garlic and parsley to the chopped eggplant.
5. Add sesame, vegetable oil, salt, ground coriander, red pepper - you can add more spice if you wish.
6. Squeeze the juice from a pair of lemon slices into a bowl, mix and let the sauce stand for 20-30 minutes.
7. Serve sauce on any main dish, it can even be spread on bread or pita bread. And if you bake an eggplant on coals, then babaganush will get the aroma of smoke.