baba ganoush

1 large eggplant

1 clove of garlic

1 tbsp tahini

2 tablespoons lemon juice

salt (a pinch)

Let the eggplant burn to acquire a smoky flavor. Leave to cool completely, then peel. Cut into pieces.

Continue the preparation in a large mortar. It gives finer texture to the salad than the blender. Also, you can try every now and then the taste, to be sure how much to add from an ingredient.

Take the eggplant into the mortar. Add the garlic. Crush and mix. Add lemon juice, tahini and work well together the materials to become creamy. Add salt.

Serve in a shallow dish, leaving little holes in the surface where you will put the oil. Serve with whatever materials you like. Accompany with baked pies, or vegetable sticks or skewers or other grilled meat.



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