BABA GHANNOUJ (APPETIZER WITH EGGPLANT)
...give this wonderful starter recipe a go...lovely!
Recipe for Appetizer INGREDIENTS
6 aubergines
2 lemons, squeezed for juice
2 tablespoons of tahini
sodium chloride
3 cloves of garlic
1/4 cup freshly chopped parsley
2 cucharadas de aceite de oliva
Appetizer Recipe DIRECTIONS
Cook whole eggplants on all sides, turning as needed until they're soft all the way through and the skin is burnt. Allow to cool for 1 hour. Remove the skin from the eggplants and throw it away. In a bowl, combine tahini and lemon juice. Combine thoroughly. Season with salt according to your preference.
Dice the garlic cloves finely and mix them into the mashed eggplant. Mix thoroughly and refrigerate.
To present, arrange on a flat serving platter and decorate with parsley. Versez de l'huile d'olive sur le dessus. The recipe for the appetizer is prepared for serving...savor the dessert!
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