Serve Baba Ganoush with toasted Arabic bread, which then makes crunchy and solid chips suitable for picking and with Indian bread that I enjoy most. You can prepare bread, including garlic and coriander. On the blog you can find a recipe for Naan and Easy Naan or wait till tomorrow for the Kulch bread you see in the photos.)
Baba Ganoush
4. June 2015
Do you know Baba Ganoush? Oriental dip from roasted eggplants ... Then for you this will be a slight modification in the direction of a little more to the east. For others, if you'd like to make Baba Ganoush more traditional, you can do it the same way, instead of coriander coming chopped smoothie parsley. Someone also does not give Roman cumin and chili, only tahini, salt and lemon juice. But this combination is perfect and I can not even imagine this aubergine spread or dip. Sometimes, just to change, I add a little finely chopped shallots.
Recipes also sometimes differ in small cosmetic variations. Someone finishes all the ingredients in a delicate cream, the other one just cuts the eggplant with a knife.
The last difference in preparation can be the heat treatment of the eggplant itself, but believe me, I have tried different procedures and this, the method of baking aubergine as a whole is guaranteed to be the best, the most practical and the most effective. For example, eggplant fried on wheels in the pan, but it lasts forever, you have to stand by the plate, the aubergine stretches an endless amount of fat because, as for fat, it is a hungry fungus.
40 minut
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porce
Postup
1.
Preheat the oven to 250 ° C. Sprinkle the eggplant eggplant evenly on all sides with a fork and put it on the baking tin in the oven for approximately 35 minutes. Ideally, you can use a perforated sheet or lay it on a grid. Make them ready to know that the inner flesh will soften significantly and their surface will get a lot of bumps.
2.
Make the aubergine ready to cool slightly. Cut them lengthwise or completely, and use the spoon to pull out all the flesh. Discard the stem and the stem. Pour the pulp with a knife and put it in a bowl. Add all the remaining ingredients. Season to taste and serve deliciously so lukewarm, lightly dripped with oil, sprinkled with spices and fresh coriander.
