Baba ganoush
Ingredients
4 medium eggplants
1 or 2 garlic cloves salt
Fresh mint chopped
Olive oil
Tahini (optional)
DIRECTION
Cut the eggplants in half.
Sprinkle some salt on them, and let them rest for a while (this will help get rid of the bitter taste they have.
If any dark liquid appears in the surface, rinse it, that’s what tasted bitter).
Put them in the oven (with peel and all) until they are well cooked (depending on the eggplant size, from 20 to 30 minutes).
Let them cool, peel them off, put the eggplant in the blender, adding salt, garlic, and mint (that can be replaced by any other herb if desired).
Add only a little bit of olive oil.
If desired, add tahini, too.
Blend it, and accompany with pita bread.
How to prepare tahini paste?
2 cloves garlic, crushed
Salt to taste
Juice of 2 lg. lemons
1/2 c. tahini (sesame seed paste)
Pinch of ground cumin
1 tbsp. finely chopped parsley
Crush the garlic and salt together.
Mix with a little lemon juice and blend with the tahini.
Add the cumin and remaining lemon juice to form a smooth paste, like peanut butter.
Use more garlic if you want the tahini to taste stronger.
If it is too thick, reduce it with water.Use the blender for best results.
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