Babaganush
gourmet
Preparation time
15 minutiDifficulty
FacileCooking time
1 oraServings
4Salsa di origini medio orientali composta principalmente da polpa di melanzane e spezie varie. È originaria del Medio Oriente ma è diffusa anche nel Nord Africa in diverse varianti
Ingredients
- Eggplants700 g
- Tahini40 g
- Lemon1 u (85 g)
- Garlic1 clove
- Sesame seedsto taste
- Fine saltto taste
- Fresh mintto taste
- Extra virgin olive oilto taste
- Sweet paprikato taste
Procedure
0. Make 4 shallow cuts along the entire length of the eggplant. Arrange them on a baking sheet and bake at 180°C (350°F) for an hour, or until soft. You'll know they're done when they appear smaller and shriveled. Remove them from the oven and let them cool for a few minutes, then peel them.
1. Cut the eggplant flesh into pieces and transfer it to a bowl. Then add the tahini, fresh mint, sliced garlic clove, and paprika. Season with a pinch of salt, then add half the lemon juice. Blend with an immersion blender, adding the other half of the juice, until creamy. Drizzle with extra virgin olive oil and sesame seeds.
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Creation date Jan 09, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.