Babaganoush
Prep
90 min
Cooking
40 min
Difficulty
Easy
Instructions
Cut the eggplants in half lengthwise; score them with a knife and season with extra virgin olive oil, salt, and pepper.
Bake the eggplants in a preheated oven at 200°C for about 40 minutes, turning them halfway through cooking.
Let them cool slightly, then scoop out the flesh with a spoon; drain the eggplant in a colander for about 30 minutes.
Blend the eggplant flesh with the tahini, lemon juice, and garlic until smooth; season with salt and pepper.
Serve with extra virgin olive oil to taste, fresh mint, and sesame seeds.
Serve with Sarchio yeast-free wheat crackers.
Products used
Ingredients
1kg
eggplant
2
tablespoons of tahini
1
garlic clove
1
lemon
salt, to taste
black pepper, to taste
fresh mint to taste
