Babaganoush

Ingredients for Babaganoush

Instructions for Babaganoush

To prepare the Babaganoush recipe, please follow these instructions:

The ingredients without fixed size must be added to suit your taste and are also dependent on the size of the eggplant. Try the dish without celery and peppers for the first time and then decide if you want to use it next time.

Step onion (and celery and pepper) on the forehead until golden (I always do it in a wok). Add eggplant and garlic. Stir well and add the spices (except salt), stir again and simmer at very low heat. It may be possible. Add a little water and let it evaporate. Step until everything is very tender. Keep an eye on the ingredients all the time. It may get a little brown, but it is important to stir so it does not burn. If it seems a bit dry, add a few tablespoons of liquid at a time (I use vegetable broth, but water may also be used) Add salt, tahnine and lemon juice. Pour it all in a food processor and give it a few laps or use a mashed potato iron. It should preferably be a little lumpy. If it turns into a nice mash of mass, it does not taste good. Add the green vegetables and blend for a short time in the food processor so that it is chopped roughly. The color of the dish is not particularly beautiful, so I always decorate the dish with lemon slices, a little green and black olives.

Server with pita bread cut in quarters or use mini-pita bread. It is a finger mite or a good starter for a dish with curry.