Babaganoush is a delightful Middle Eastern dip that showcases the smoky flavor of roasted eggplant blended with tahini, garlic, and lemon juice. This creamy, velvety spread is not only kosher but also a perfect accompaniment to warm pita bread or fresh vegetables, making it a must-try for any food lover seeking to explore the rich flavors of the region!
Cuisine: Middle Eastern, Kosher/Jewish
Person: 1; Cost: $5.15
Weight: 345 g; Calorie content: 625; Cooking Time: 30 minutes
Products:
Eggplants (aubergine) - 0.5 pc
Sesame seed paste (tahini) - 50 g
Lemons - 0.25 pc
Garlic - 10 g
Coarse salt - 3 g
Recipe:
Bake the eggplant either in the oven or directly on the burner. On a burning burner, it turns out "with smoke." The baking time is about 5-6 minutes. It is checked with a toothpick - the eggplant should become soft. Then the eggplants are peeled from the crust, the pulp is crushed in a blender to a puree-like state, salt, lemon juice, crushed garlic and tahini are added. Olive oil is poured on top. Served with pita or pita bread.
Cuisine: Middle Eastern, Kosher/Jewish
Person: 1; Cost: $5.15
Weight: 345 g; Calorie content: 625; Cooking Time: 30 minutes
Products:
Eggplants (aubergine) - 0.5 pc
Sesame seed paste (tahini) - 50 g
Lemons - 0.25 pc
Garlic - 10 g
Coarse salt - 3 g
Recipe:
Bake the eggplant either in the oven or directly on the burner. On a burning burner, it turns out "with smoke." The baking time is about 5-6 minutes. It is checked with a toothpick - the eggplant should become soft. Then the eggplants are peeled from the crust, the pulp is crushed in a blender to a puree-like state, salt, lemon juice, crushed garlic and tahini are added. Olive oil is poured on top. Served with pita or pita bread.
