Crostini with tzatziki and cherries
starters from Middle East
Babaganoush eggplant sauce
Babaganoush eggplant sauce
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The bababganoush is naturally gluten-free and dairy-free, but also paleo, veg and soy-free: in short, the ideal solution for anyone. In addition or as an appetizer or finger food this sauce is very well suited for stuffing tasty sandwiches, to flavor hot or cold pasta, stir for a risotto or a salty snack or even to accompany fish or meat, making them a bit more tasty.
preparation
step 1
Wash and dry the eggplant, foratele in several places with a fork, wrap them in a dalluminio sheet and cook in oven at 180 ° -200 ° until they are soft (40-60 minutes).
step 2
Once cooked sfornatele, open the bag and let cool eggplant. Cut them in half and taken only the pulp, putting it in the glass of the immersion blender.
step 3
Take garlic, remove skin, remove the inner bud and chop. Then add garlic to clean eggplant with tahini, half the lemon juice, a pinch of salt and one of paprika.
step 4
Blend the minimum necessary to further mix the ingredients and chop garlic. Adjust salt if necessary or lemon.
step 5
Pour your sauce of eggplant in a bowl, season with a dolium wire and sprinkle with sesame seeds.
step 6
Use this tasty sauce for seasoning a cold pasta, garlic bread, for a snack, to stir a risotto or a filling for sandwiches or even to accompany fish or meat.
step 7
If you do not like raw garlic omettetelo well.
step 8
To give a touch of freshness sprinkle with chopped fresh parsley.