Babaranouje
Instructions
Bake whole eggplants until the pulp is soft (almost chrome).
Peel, put the pulp in Blender with onion, garlic and tahini (can substitute onion and garlic with 4-5 shallots).
When well blended, continue to mount with oil and lemon juice, seasoning with salt and pepper.
It is also used with the kouftè, as well as with kebob.
Ingredients and dosing for 4 persons
- 2 eggplant
- 5 tablespoons of tahini
- 1 medium onion
- 3 cloves of garlic
- 100 g of olive oil
- 2 lemons (juice)
- Salt
- Pepper