This recipe created in the middle east tastes incredible. It’s ideal for tapas, snacks and entrees. Let’s prepare it!
INGREDIENTS
– 2 Large eggplants
– 3 Garlic cloves, chopped
– 3 Tablespoons of squeezed lemon
– 3 Tablespoons of olive oil
– Salt
– 1 Tablespoon of Tahini sauce (if you don’t have it at home, it will be fine also)
– 20 gs Toasted sesame seeds (optional)
– Cilantro or parsley to decorate
PREPARATION
– Place the eggplants directly on the stove with the burners, over low heat until the skin is completely black (yes, you read that correctly… they go over direct heat because their outside must be burned to give that delicious smoky flavour). You have to turn them over so they cook well on both sides.
– Remove the eggplants from the heat, let them cool down and discard all the burned crust. If some pieces remain, they can be rinsed with some water.
– Process the eggplants with the rest of the ingredients until they form a spread.
– Garnish with coriander or parsley.
– Chill the spread for a few hours in the fridge and enjoy your Baba Ganoush!
