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Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Babaganoush

Lemon slices
Fresh coriander and/or scallions or chives
Black olives
0.25tbspCrushed dried chili pepper
0.5Red bell pepper chopped to give color
0.5tspComments + a small sprinkle whole encountered comments
0.5tspCome korienader
0.5-1Lemon juice from here
1Eggplant (cut into squares approximately 2 cm)
1Handful of parsley
1tbspTahini (sesame paste-can be purchased at invandrebutikker.)
2cloveCut or pressed garlic
2Onion (chopped)
2tbspOlive oil
2Celery stalks diced (optional)

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.