Eggplant babaganush

Step-by-step cooking

1. Step 1:

   

   How to make babaganush from eggplant? First, prepare the necessary ingredients according to the list. We will bake eggplants and grind them into puree, so their integrity and appearance do not matter. Olive oil is needed in the classics, but you can take any other vegetable. You can replace parsley with any other greens to your liking. Just remember that in the classic recipe it can be either parsley or cilantro.

2. Step 2:

   

   Wash the eggplants, dry them and prick them over the entire surface with a fork. Why prick eggplants with a fork? This is necessary so that the vegetables do not burst during the subsequent baking.

3. Step 3:

   

   Divide the garlic head into slices, peel off the husk, brush lightly with vegetable oil and wrap in foil.

4. Step 4:

   

   Put the prepared eggplant and garlic on a baking sheet covered with foil or parchment. Put the vegetables in preheated to 170°With an oven. Bake garlic for about 20 minutes, eggplant for about 45 minutes until soft. The exact baking time depends on the size of the vegetables and the characteristics of your oven.

5. Step 5:

   

   Wrap the finished eggplants in foil and leave for 15 minutes.

6. Step 6:

   

   Then peel the eggplant. If the eggplants are ready, then the skin will be removed very easily. Put the pulp in a colander and let the excess moisture drain, if there is any. Then cut the eggplant into pieces.

7. Step 7:

   

   Wash and dry the parsley. Peel the leaves from the twigs.

9. Step 8:

   

   In a blender, whisk 25 ml of vegetable oil, lemon juice and sesame seeds.

10. Step 9:

    

    Add eggplant pulp, baked garlic, salt and pepper.

11. Step 10:

    

    Whisk everything again until a homogeneous paste.

12. Step 11:

    

    Add sour cream, parsley leaves peeled from twigs to the resulting paste and whisk again. The paste will get a lighter shade.

13. Step 12:

    

    Taste babaganush and, if necessary, add more spices to your liking. I added a little more salt and pepper.

14. Step 13:

    

    Put the finished eggplant paste in a container and put it in the refrigerator for 1 hour.

15. Step 14:

    

    Transfer the chilled snack to a small beautiful serving bowl, sprinkle with the remaining vegetable oil, sprinkle with ground pepper, pomegranate seeds and herbs and serve to the table. Bon appetit!