Babaganush - recipe with photo

Anyone who has at least once visited an Asian country, has an idea of what Babaganush is. The recipe for this dish is familiar to every Eastern chef. Young housewives, in order to fill the gap in their knowledge, can try to prepare this original dish by using one of the recipes described below.

Aromatic appetizer

In the East and in many countries of the Mediterranean, every girl can do babaganush. The recipe for its preparation is passed from mother to daughter, taking into account local traditions and personal taste preferences. In fact, it's a snack in the form of a liquid paste or sauce that you can spread on bread or toast. There are many different options for its preparation. But all of them should have in their composition two main ingredients: eggplants and pasta from sesame seeds (tahini). In each house, Babaganush is prepared in his own way. The recipe can include the following ingredients: 2 eggplants, a little greens (cilantro and parsley), two tablespoons of lemon juice and olive oil, a pair of cloves of garlic, spices (salt, ground coriander and black pepper), black sesame as an ornament, And for tahini you need 100 grams of normal sesame seeds and 35 grams of vegetable oil.

In this case, everything starts with vegetables:

1. The washed eggplant should be laid on a baking sheet covered with parchment and baked in an oven, which is heated to 200 degrees, for about half an hour. During this time, the products should become so soft that the knife easily penetrates inside.
2. Free time can be spent on cooking tahini. To do this, sesame seeds should be ground in a blender, and then mixed with butter.
3. Baked eggplants are released from the peel, and after that, grind with lemon juice in puree, while adding garlic.
4. Combine both prepared mixtures.

Before serving, the "babaganush" should be put on a plate, poured abundantly with oil, sprinkled with black sesame and decorated with all herbs.

The original combination

In many African countries, too, love babaganush. The recipe for its preparation has changed a little these days. In modern families often use the following set of products: 2 eggplants 2 pcs. 2 tablespoons of any yogurt, olive oil, lemon juice, a tablespoon of sesame seeds, salt, 3 cloves of garlic, 1/2 teaspoon of coriander and zira, black pepper and a bunch of parsley.

The cooking process is as follows:

1. Eggplants and pepper are baked on an open fire so that the flesh acquires a pleasant aroma of smoke. To do this, they can be put on a grate in the oven or sent to the grill.
2. After 20 minutes, the products can already be obtained.
3. After that, they need to remove the skin, and then cut the eggplant internals with a knife, and peppers - cut into cubes.
4. Mix the ingredients by adding yogurt, lemon juice, greens and garlic.
5. Sesame knead in a mortar, and then season with salt, zira, pepper and butter.

Combining the prepared compounds, it is necessary to allow the mixture to stand for a while.

An Unusual Option

For fans of thrills, you can offer not quite a standard version of the paste "babaganush". The recipe with the photo in this case will be especially useful - it will help control every stage of the process.

The following components will be required for operation:

• 4 eggplants 2 aubergines, 3 cloves of garlic, a half chili pepper, 3 tablespoons of thick yogurt and lemon juice, a bunch of greens (basil, dill, parsley) and 5 tablespoons olive oil.

The work takes place in several stages:

1. First, vegetables should be baked in the oven for 20 minutes, then oiling them with oil. If you want, you can use the microwave. At the same time the cooking time will noticeably decrease. It will take no more than 9 minutes. After cooling, the products will need to be completely peeled off.
2. First rinse the greens in a blender with garlic.
3. Then add all the other ingredients in turn. Eggplants with pepper must be entered last.
4. On the table, the finished product is best served in a wide plate, watering it with yogurt or butter.

This appetizer will be a perfect addition to any meat. Although the locals are accustomed, basically, to eat it with bread (lavash).

A popular way

In Australia, too, are prepared babaganush from eggplant. The recipe, however, is slightly different from that used by oriental cooks. Here it is customary to take as initial ingredients:

• One large eggplant halved clove of garlic, one and a half tablespoons of vegetable oil, a quarter teaspoon of caraway powder, 1/3 of an average lemon juice, a tablespoon of ready tahini pasta, a little feather onion (or parsley) and pomegranate seeds.

Prepare a famous snack by the usual technology:

1. First eggplant baked in the oven, abundantly oiled with oil. After that, it is laid on a grate and left to cool, making a knife a large incision.
2. All components are connected together. According to the rules, this should be done with a fork, but now the mistresses are increasingly using a blender. At first, eggplants, tahini, garlic, cumin and lemon juice are taken. After that spices and greens are added. The oil is usually poured directly into the plate over the finished mass.

For decoration, chopped greens and pomegranate quarters are used. On the table, this dish looks very picturesque.

On the advice of a professional

A little differently preparing a popular babaganush according to the recipe of David Leibovitz. The famous author of cookbooks uses an unusual combination of ingredients.

For 2 eggplants of medium size, he takes as much chili and garlic cloves, juice of one small lemon, pinch of cumin, salt, and also a half tablespoons of sesame paste and olive oil.

The way in which the snack is prepared differs little from the previous versions:

1. First washed and dried eggplants are baked in the oven for half an hour. Previously they must be pricked with a fork in several places.
2. While baking is in progress, tahini should be mixed separately with lemon juice. It is necessary to achieve such concentration that both components simply complement each other.
3. Separately in a mortar crush cumin with salt, garlic and chili.
4. Combine both mixtures, and then add butter and finely chopped mint.
5. Flesh the eggplant with a fork, and then combine all the ingredients.

To the table the dish is served in a salad bowl and is used with fresh lavash.

Delicate sauce

Some experts consider a popular dish not an appetizer, but only a sauce, which is also called just "babaganush". The recipe for this product can be simplified as much as possible. For work, you will only need eggplant, yoghurt, garlic, tahini pasta, salt and lemon juice.

The whole process consists of two stages:

1. First the eggplants are baked on a baking sheet in the oven for 50 minutes. Beforehand, they must be cut into pieces. After that, the products should cool naturally. This will take about 15 minutes.
2. All components must be loaded into the food processor and mixed until they become a plastic, homogeneous mass.

Ready sauce should be put on a plate, and then decorate with chopped parsley and ground red pepper. Together with the fragrant paste it is customary to serve toast. In principle, it can also be spread on fresh bread. Here, everyone chooses for himself the most convenient way of using.

Traditional

In Turkey, a slightly different idea of the preparation of pasta "babaganush". A classic recipe, used by local chefs, includes the following mandatory ingredients.

For 2 large eggplants, 40 milliliters of olive oil, 75 grams of peeled walnuts, a little salt, 30 milliliters of lemon juice and a glass of yogurt are required.

Prepare a popular snack as follows:

1. First, fresh eggplants should be fried on the grill. They should become softer and acquire a light odor of smoke. If there is no such device in the house, then you can just use the oven. To prevent the vegetables from exploding when heated, they must first be pierced with a knife or fork.
2. Using a tablespoon, remove the pulp from the cooled vegetables, and then mix it with the prepared ingredients.
3. For flavor in the paste, you can add a little mayonnaise and chopped cilantro.

Before serving, the finished product will only be decorated with nuts. During the meal, they will nicely complement the already tender taste of the original snack. This is optional, but it can be used as an option.