A creamy eggplant caviar to serve as a snack or with another mezze
If there is a kitchen that I love in summer, it is Lebanese cuisine with all these small preparations, mezze, which makes it possible to make very fresh and colorful dishes. You can also find a good selection of Lebanese recipes on the blog, and I still intend to expand the choice ^^
Today I offer you a great classic, the Baba Ganoush, also known as Eggplant Caviar! This recipe is really very easy to make and absolutely delicious! However, I recommend that you wait for a day when it is a little colder to do so because there is a lot of time in the oven for the eggplants to melt;
Preparation time: fifteenminutes
Cooking time: 1hour
Break time: 1hour
Type of plate: appetizer
Price per person: € 1 per person
100gTahini (sesame paste)sesame paste
salt and pepper
Preheat your oven to 180 ° C. Wash the eggplants, then cut them in half and cross the pulpit. Place on a baking sheet covered with baking paper, sprinkle with olive oil and bake for 30 to 45 minutes, until the pulp is tender.
Peel and dehydrate the garlic cloves, then put them in the bowl of your blender with the tahini and lemon juice. Add the eggplant pulp and then mix finely. Keep fresh at least 1 hour before serving decorated with chopped parsley, diced tomatoes and sesame seeds.