Eggplant dip sauce with pita chips – a detailed recipe cooking. 
Time: 50 мин.Difficulty: easy. Recipes use volumetric containers of volume: 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:
Baba Ganush:
- 700 gr (2-3 small pieces) cut in half lengthwise hard eggplant
- 3 tbsp. l tahini sesame paste
- Salt and ground black pepper
- 2 tbsp. l olive oil
- 2 minced cloves of garlic
- 1 lemon juice
- 1/4 Art. (large handful) parsley
- 1/4 Art. lightly toasted pine nuts
- 2 tbsp. potato chips / crackers
Recipes with similar ingredients: pita chips, sesame seeds, nuts cedar, garlic, lemon juice, parsley, eggplant
Recipe preparation:
- Set the grill in the oven to a high temperature. ganush: grease slices of eggplant with olive oil, sprinkle them oil on the skin side. Salt and pepper the eggplant. Put cut down onto a non-stick pan and place under the broiler on a distance of 10-13 cm from the heat source for 15-20 minutes, while the skin will not turn black, and the flesh will not become tender. Cool for 5 min.Select the flesh from the eggplant and put it in the food processor. Mash garlic with a small amount on the side of the knife blade salt to a paste. Add garlic and lemon juice to the combine. Put parsley and tahini sesame paste and beat until smooth condition, add salt. Output: 2 tbsp.
- Then transfer the dip sauce to a serving dish and stir half pine nuts. Sprinkle with the remaining nuts. Around put dishes with dip sauce, put pita chips / crackers and serve.
