-gallery-0)
Share
Babaganoush (Arabic eggplant paste)
🇧🇷Brazil
•View in original language
(Português)
20 min(s)
4 servings
Rafael Chede
@cozinhavegetaldorafa- Ingredients
- Recipe
- Medium eggplant1 unit(s)
- Minced Garlic Clove1 unit(s)
- Juice of half a lemon1 unit(s)
- Tahini (sesame paste)1 dessert spoon
- Salt and pepper to taste
- This is a quick and super easy recipe to make, besides being delicious... Today I just used a medium eggplant, just for a quick appetizer here at home. But if you're going to make it for more people, increase the ingredients according to the amount of eggplant. Preparation: Roast the eggplant on the stove top until it is soft inside. The shell can burn, no problem. Then, place in a shape and cut the eggplant in half. Go removing the roasted brains and always take a little bit of the burned house. This is the special smoky touch you will give to the dish. Add the lemon, minced garlic, lemon juice, tahini and seasonings. I finished with olive oil and pepperoni. Place in the fridge for about 20 minutes. Serve with toast or flatbread (pita). Good appetite 😋☺️🌿
Did you like this recipe?
You may also like
Creamy coffee
Grandma's Creamy Coffee
By
Cheese Bread Cake
By
-web-thumb-0)
Babaganoush (Arabic eggplant paste)
