The aubergine cream or Baba Ganuch It is ideal as an aperitif, to accompany a pan or cookie healthily or to enjoy with other Arabic dishes. But also it is a simple recipe to prepare delicious results.2
To begin preheat oven to 180 ° C and while washing and peeling well eggplants. Then you cut them by half horizontally and place on a plate. Add abundant sea salt or fat above eggplants and let stand for 20 minutes, this process will help eliminate them with the liquid and thus their bitter taste.3
Once the eggplants have lost some of its water makes small incisions with the knife and place in the oven at 180 ° C for 30 minutes. To make the Baba Ganuch It is important that eggplants are well roasted and tender.
Once ready remove them from the oven and let cool.4
Peeling garlic and place them together with eggplants, cumin, tahini, half lemon juice, olive oil and a pinch of salt and pepper in a blender or container that allows you to use the electric rod. Grinds everything to get a delicious eggplant cream.
Test and add salt if necessary. You can reserve it in the fridge until it's time to eat, to serve above adds sweet paprika to taste and a dash of olive oil delicious!
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