This popular meal from the Middle East is made from eggplants with many extras. It is usually served as an appetizer with bread pieces, and trust us – after so tasty appetizer sometimes you don’t even need main meal! You can go straight to dessert, or perhaps to baba ghanoush again?
- 1 kg of eggplant
- 70 ml of tahini (sesame sauce)
- 3 cloves of garlic
- 50 ml of lemon juice
- salt and pepper
Washed and dried eggplant bake at 220 ° C for about 1 hour (depending on their size). Eggplants are done when their central fleshy part is completely soft. After you take eggplants out of the oven, peel them and place fleshy part of it on the colander for some time to drain and cool. When drained, put eggplants in the blender and add garlic, tahini, lemon juice, salt and pepper. Mix well until the mass is smooth. When it’s done, pour the mass in a bowl and decorate with olives.