Today Babaganoush!
Today Babaganoush!
Don't worry, it's not an insult, although sometimes it would be said in the kitchen to some slow people!
This is a Middle Eastern dish that can also be found in Africa with slight variations. Also called aubergine caviar, it is a typical and popular dish to accompany meat dishes, or as an appetiser.
Today we will look at the recipe in detail to recreate it at home, perhaps for a themed dinner with friends.
🍆🍆🍆🍆🍆🍆🍆🍆🍆🍆🍆🍆🍆🍆See also: Italian Meat Ball
Ingredients for the two recipes:Oriental recipe: Lebanese recipe:
Aubergines 600g Aubergines 600g
Garlic cloves 1 Garlic cloves 2
Oil 15ml
Coriander qb Tahina 50g
Lemon juice 30ml Lemon juice 30ml
Paprika powder 3g Mint leaves 5/7
Poppy seeds qb Greek Yoghurt 60g
Chillies (opt.) Chillies (opt.)
Salt and pepper to taste Salt and pepper to taste
Pomegranate seeds
Procedure:
We start by cooking the aubergines which is the same for both recipes, we roast the aubergines in the oven for 30 minutes at 170° until very soft to the touch.
With a spoon, empty the aubergines into a bowl, now add all the ingredients from the list you have chosen and mix them together, perhaps crushing them with a fork.
We can use a hand or electric chopper.
But let's avoid the minipimer, because by chopping the seeds of the aubergines as well as those of the tomatoes, the sauce converges in bitterness.
The Kanelbulle!
Chef Mirko Giacometti⭐️
It only remains for me to wish you bon appétit and see you next recipe.
See you soon..
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