Baba ghanoush is one of the flags of Arab cuisine that has become world-renowned. You may also see it as “aubergine caviar” or consider it a variation of our eggplant. The name does not matter, the important thing is that it has a simple recipe and a great taste!
1 medium eggplant
1-2 cloves of garlic
3 tablespoons tahan
3-4 tablespoons of lemon juice
½ tons of sol
1 tablespoon of finely chopped parsley leaves
Method of preparation:
Include the oven to warm up in advance. Pick up the washed eggplant and put it in a baking tray in the oven. When it is baked on all sides, peel off its bark.
Once you have removed the burned part, put the eggplant and the other ingredients without parsley in a blender. Mix to a homogeneous mixture and sprinkle with parsley!
Baba Ganush is a suitable winter snack for brandy or serve as a garnish!