Baked eggplant, tahini, lemon juice, garlic - baba ghanoush
Baba ghanoush, or toasted eggplant paste, is the most famous and popular Middle Eastern mezze right after hummus.
Mezze is the term used to describe a large variety of starters. These are small portions of salads, pickles, cold meats, spreads. They are served on many plates and can be prepared in advance because they are served at room temperature.
Eggplant, otherwise known as eggplant, is also known by other names as eggplant, love pear, bush egg and bakman. Baking eggplants is, in my opinion, the best way to process them. We can use the baked flesh in many ways: in stews, soups, spreads, salads, and also as an ingredient of a delicious brownie.
2 tablespoons of olive oil plus to serve
1 clove of garlic
2 - 3 tablespoons of tahini (tahini - sesame paste)
1 lemon juice
ground or crushed coriander seeds
2 tablespoons of chopped mint and parsley
Cut the eggplants lengthwise in half. We cut their flesh into a grid, deeply, taking care not to cut the skin. Lightly salt each cut half and leave it for about 10 minutes.
Preheat the oven to 200/220 ° C. When the salted eggplants give off their juice, wipe them with a paper towel. Then sprinkle with olive oil, rub it into the flesh and place it on a baking tray lined with paper with the cut side down. Bake for about 30 - 40 minutes, then let it cool down. Peel the skin or gently scrape the flesh with a spoon. Throw the skin away, and place the eggplant flesh on a strainer to drain.
Put the drained flesh into a blender, add garlic, sesame paste, tahina and lemon juice. Mix until smooth. Season with salt, pepper, chili and coriander.
Baba ghanoush, or eggplant paste, is served in a bowl, poured with olive oil, sprinkled with pomegranate seeds and chopped herbs - parsley and mint.