Babaganush is traditional for Syrian, Lebanese and Palestinian cuisine eggplant paste with added butter, seasoning and tahini – sesame paste. Translated from Arabic can have two meanings: “Papa Ganush” or “finicky papa”. AND indeed, the snack is so tasty that it can please anyone to the most fastidious dad. Eggplant caviar is usually served with cakes, but can also be used as a sauce for other dishes. The classic recipe for Babaganush includes only five ингредиентов. 
Time: 45 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 large eggplants
- 2 tbsp. l lemon juice
- 1/4 Art. tahini
- 3 cloves of garlic, peeled
- 1/4 Art. olive oil plus 1 tbsp. l
- Arab pita
Recipes with similar ingredients: eggplant, lemon juice, sesame seeds, pita
Recipe preparation:
- Preheat the oven to 190 ° C. Each eggplant cut along in half and place on a baking sheet. Sprinkle 1 tbsp. l olive oil, salt and pepper. Bake for 40 to 45 minutes before softness.
- Cool eggplant ready. Separate the pulp from the peel with a spoon and put in a food processor. Add lemon juice, tahini, olive oil, salt and pepper. Mix everything until smooth. Serve eggplant babaganush with pita or pita chips.
