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Babaganoush
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
8 servings
Joyce Martins
@casacafeeplantas- Ingredients
- Recipe
- Eggplant2 unit(s)
- Garlic2 unit(s)
- Salt1/2 teaspoon
- Lemon juice2 tablespoon
- Tahini2 tablespoon
- Cumin to taste
- Yogurt2 tablespoon
- Olive oil to taste
- Preheat the oven on high heat. Take the eggplants and pierce them with a fork. Then place them all on a baking sheet and put them in the oven, turning occasionally. The eggplants will create bubbles in the skin and brown them all, only then remove them from the oven. Don't let them burn. Let it cool, and once they are cold, remove the skin from each one (it will come off easily because of the bubbles). Place the eggplants in a colander for approximately 15 minutes and let the liquid drain. Crush the garlic and salt until it becomes a paste. Put in a processor. Add the eggplant, lemon juice, tahini, cumin, pepper and yogurt (if you like). Blend well until it has a puree consistency. Check the seasoning and add whatever you need according to your taste. Place in a serving bowl and add a few drops of olive oil to serve. Sprinkle the salsa.
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Babaganoush