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Babaganoush recipe by of 10-07-2018 [Updated on 02-10-2018]

The babaganoush it is a cream originally from the Middle East but is also widespread in North Africa, prepared with the pulp of aubergines and also known as aubergine hummus or aubergine caviar. I tasted it for the first time a few years ago, in Dubai. Near the hotel where I was staying, there was an Arab restaurant on the beach that served different types of humus accompanied by pita bread as an appetizer, but then, once back in Italy, I couldn't remember all the names of those spicy creams. The other day, while I was reading an article on Arab cuisine, this one came to mind eggplant cream so I discovered his unlikely name and found the recipe to make it at home. Since one of the main ingredients of babaganoush is the tahini sauce, which is not really easy to find, I also leave you the recipe to prepare it at home, simply starting from sesame seeds. In short, arm yourself with a mixer and prepare this delicious sauce to accompany with piadina and whatever you like.


How to make babaganoush

Wash the aubergines and place them on a baking tray lined with parchment paper.
Bake them in a preheated convection oven at 180 ° C for 1 hour and 30 minutes.
Once cooled, cut the aubergines in half with a knife and recover the pulp with a spoon.

Move it to a mixer with salt, pepper, tahini, oil, lemon juice and minced garlic.

Add the paprika and mint and blend until a smooth cream is obtained.

Bring your babaganoush to the table with a little oil, toasted sesame seeds, paprika and mint.



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