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Photo of the Babaganoush – recipe of Babaganoush on DeliRec
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Tempo de preparo

1 hour(s)


1 servings

  • Ingredients
  • Recipe
  • medium aubergines3 unit(s)
  • Tahini50 g
  • Warm water3 tablespoon
  • Garlic Clove1/2 unit(s)
  • Lemon juice1 tablespoon
  • Salt and pepper to taste
  • Olive oil30 ml
  1. Wash the eggplants well and take them to smoke. Light 3 burners on the stove over low heat. Place each eggplant over a mouth. Turn the eggplant until the skin is completely burnt (it will almost turn into charcoal). It should stay approximately 2 minutes on each side. Once they are smoked, take them to a colander and let them cool before peeling.
  2. Meanwhile, prepare the tahini sauce. Mash the garlic with ½ teaspoon of salt until it becomes a paste. Then, in a cube, mix the garlic paste and the tahini. Heat 2 tablespoons of filtered water and pour over the tahini and garlic mixture. Mix well. Warm water will make it easier for the mixture to become homogeneous. Then add the lemon juice and mix again.
  3. Once the eggplant is warm, carefully remove the skins to preserve the "meat" and return the eggplant to the colander. Eggplant has a lot of water and you need to let it drain so that the babaganoush is the right consistency.
  4. Then, chop the eggplant with a knife on a cutting board and in a bowl mix it with the tahini sauce.
  5. Take it to the fridge for at least an hour and finish with the mares olive oil to serve.

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