This special one eggplant dip is inspired by the Middle Eastern Baba Ghanoush. Baked eggplant has a velvety, slightly smoky base, and tahini enhances the taste. Fresh additions are not here by accident. They add a pleasant crunch, although they are often absent in traditional recipes. This also makes the eggplant dip more substantial. Serve it with bread, pita, crackers, roasted vegetables or salad.
To prepare this recipe, you will need:
- 2 large eggplants,
- 3 teaspoons of tahini or 4 teaspoons of sesame seeds,
- 2 tablespoons of olive oil,
- juice of half a lemon,
- half a teaspoon of cumin,
- half a teaspoon of granulated garlic,
- a few leaves of parsley,
- half a red pepper,
- half a red onion,
- salt and pepper to taste.
Wash the eggplants, dry them and pierce them in several places with a fork. Place them on a baking tray lined with baking paper and bake in an oven preheated to 200°C for about 35-40 minutes.
Remove from the oven and set aside to cool for a while. Then cut them lengthwise and scoop out the soft flesh with a spoon, trying not to remove too much of the skin.
Place the pulp in a bowl or blender. Add tahini or sesame, olive oil, lemon juice, cumin, granulated garlic, salt and pepper. Blend until smooth and creamy.
Cut the pepper and red onion into very small cubes. Chop the parsley. Add everything to the eggplant base and mix gently. Taste and season to taste if necessary.
Sources: Terazgotuje.pl
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