Babaganoush, eggplant caviar

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By Ángela

This eggplant pate: tungkoloush, is a typical dish of Arab cuisine. Served on pita bread, as a starter, it is delicious and 100% vegetable, so it is ideal for vegetarian and vegan diets. It can be prepared the day before and it can even be frozen to taste when it comes best.

babaganoush

Print recipe

This aubergine pâté is typical of Arab cuisine, but now you too can enjoy its nuances with this recipe.

babaganoush
  • Ángela
  • Kitchen: cuisine
  • Recipe type: incoming
  • Rations: 6
  • Total time:

Ingredients

  • 3 large aubergines
  • 6 pita breads
  • 1 shallot (or ½ onion failing that)
  • 3 cloves of garlic
  • 1/2 glass of olive oil
  • the juice of 1 lemon
  • chopped parsley to taste
  • 1 teaspoon tahini (sesame paste)
  • 1 tablespoon toasted sesame seeds
  • shawl
  • Pepper.

Preparation

  1. We preheat the oven to 240ºC

  2. Wash the aubergines, prick them with a fork several times and place them on a baking tray drizzled with a drizzle of olive oil.

  3. Let roast for 30 minutes, turning occasionally

  4. When the aubergines are roasted, let them warm or cool and cut them in half lengthwise.

  5. Immediately afterwards, we empty the aubergines with a spoon, and the resulting meat is crushed and placed in a strainer over a bowl for 30 minutes so that they lose the water

  6. Once the time has elapsed, add the peeled and chopped garlic cloves to the aubergines, the shallot or finely chopped onion, the lemon juice, the oil, the tahini, the pepper (to taste) and the salt

  7. Mix the mixture well with a spatula or wooden spoon.

  8. Let cool in the fridge for at least an hour.

  9. Finally, we toast the sesame seeds in the oven or in a pan and chop the parsley

  10. Serve sprinkled with parsley, toasted sesame and warm pita bread.

Image: soupbelly


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