Babaganush – a simple but very tasty Middle Eastern appetizer from eggplant. Baked or grilled pulp eggplant mixed with garlic, parsley, lemon juice and tahini sesame paste and chopped to a homogeneous consistency. Serve babaganush as a tasty and healthy dip sauce with chips, crackers or dipping cakes. Nutritional value of one servings: (total 4) Calories 76, total fat 4 g, saturated fat g, proteins 3 g, carbohydrates 9 g, fiber, mg cholesterol, sodium мг., сахар г. 
Time: 45 мин. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 eggplant
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 Art. finely chopped parsley + additionally for filing
- 2 tbsp. l tahini (sesame paste), see recipe here
- 2 tbsp. l lemon juice
Recipes with similar ingredients: eggplant, garlic, parsley, tahini, lemon, lemon juice
Recipe preparation:
- Preheat the oven to 230 ° C.
- Pour the eggplant with a fork and place on a baking sheet foil. Bake until it is soft inside, about 20 minutes. Or fry the eggplant on a gas grill by turning it, until the skin is completely charred, about 10 minutes. Cool eggplant. Cut it in half, squeeze out the excess liquid and Scrape the flesh into a food processor. Grind the eggplant until homogeneous consistency and transfer to a medium-sized bowl.
- On a cutting board, chop the garlic with 1/4 tsp. salt to pasta formation. Add the garlic to the eggplant. Add the parsley, tahini and lemon juice. Salt to taste. Sprinkle before serving parsley.
