A delicious summer’s dip. Easy and quick to make. This typical Middle Eastern and Mediterranean dip, can be accompanied by fresh pita; tomato, onion, cucumber salad or you can simply spread it on some crispbread!
Ingredients
- 2eggplant (size big)
- 2 clovesgarlic
- 1 spoonextra-virgin olive oil
- 11/2 spoontahini sauce
- 11/2lemon juice
- 11/2 teaspoonground paprika
Preparation
– bake the whole eggplants in static oven at 180 degrees for about 75 minutes;
– remove the baked eggplants from the oven, wait till they reach room temperature;
– open the baked eggplants with a knife, extract the baked pulp with a spoon and transfer it into a bowl;
– to make the babaganoush, add all the remaining ingredients, except for the mint, to the pulp, then blend everything well till you get a smooth paste;
– chop the mint with a sharp knife with a ceramic blade, then add it to the babaganoush;
– pour everything onto a large plate or a bowl and top it with some ground paprika and a drizzle of extra virgin olive oil;