Baba Ghanouj

ناجي الشيبانيCuisinier

Ingrédients

• 2 large eggplants
  2 piece
• 2 cloves of garlic
  2 clove
• 2 tablespoons of tahini
  2 tablespoon
• 1/2 cup of lemon juice
  0.5 cup
• 1 teaspoon of salt
  1 teaspoon

Mesures

1. 1

   Wash the eggplants and dry them, then place them directly on the gas without any pot, keeping the stem of the eggplant to be able to turn it over on medium heat until it is roasted on all sides.

   20 minutes
2. 2

   Remove from the gas and peel well, then place in a bowl and leave in the refrigerator for an hour.

   Matériel requis:

   🍳

   bowl

   60 minutes
3. 3

   When taking the eggplant out of the refrigerator, drain the water that has collected in the bowl.

   5 minutes
4. 4

   In another bowl, crush the garlic with some salt and add the eggplant, tahini, and lemon juice, then mash the mixture with a fork or a garlic masher until well combined.

   Matériel requis:

   🍳

   bowl

   Fourchette

   🍳

   garlic masher

   10 minutes
5. 5

   After tasting the mixture, salt, acidity, and tahini can be added to taste.

   5 minutes
6. 6

   Pour the Baba Ghanouj into a flat dish and garnish with olive oil, mint, parsley, tomatoes, or pomegranate seeds. Serve with Arabic bread or toasted bread.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques