This recipe will especially help out in the eggplant season when I want to make something more interesting from them than the second dishes. Middle Eastern Deep Babaganush – it’s very tasty, and most importantly, It’s not difficult to cook. You can bake eggplant in the oven or fry them on a gas stove until soft, and then knead, adding some tahini sesame paste, fresh parsley and lemon juice. Delicious dip is ready. Dip pita chips in it and enjoy. Such an appetizer can be quickly prepared if guests have arrived: tasty, satisfying and just for the company. Share with friends: 
Time: 40 minutes The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 large eggplants
- 1 lemon juice
- 2/3 Art. tahini (sesame paste)
- 0.5 tbsp. chopped fresh parsley leaves
- Pita chips for dipping
Recipes with similar ingredients: eggplant, lemon juice, sesame seeds
Recipe preparation:
- Eggplant can be cooked in two ways. First way to gas stove, my beloved, because so babaganush acquires more pronounced haze aroma.
- On a gas stove: turn on 2 burners to the maximum. Put 1 eggplant on each burner and with tongs rotate approximately every 5 minutes until the entire surface eggplant will not char and will not become crispy, only about 15 minutes. Do not worry if the eggplant is slightly blown away. Remove from heat and put on a plate to cool.
- In the oven: Preheat the oven to 230 ° C. Pierce eggplant with a fork (so it is necessary that the eggplant does not explode when baking, so do not skip this step). Put on a baking sheet and bake until soft for about 20 minutes. Remove from the oven and cool.
- Whatever cooking method you choose, as soon as the eggplant has cooled down enough to be picked up, remove the charred skin. Throw it away. Put the eggplant on chopping board, cut the stems and discard. Chop eggplant with a knife until smooth. Shift to a bowl.
- Add lemon juice, tahini, parsley, a little salt and pepper. Mix everything and taste. You can add as desired more lemon juice, salt and pepper. Their number will depend on the size of the eggplant and your preferences! Serve babaganush with pita chips.
