Simple Babaganoush
If Middle Eastern food is your favorite fare, you'll fall for this simple babaganoush that goes perfect with a side of pita. Whip it good and dip it good. It's certain to satisfy.
Ingredients
- 4 medium eggplants
- 1 or 2 garlic cloves
- 1/8 teaspoon(s) salt, to taste
- 1 tablespoon(s) Fresh mint chopped, as much as desired
- 1/2 tablespoon(s) olive oil, as much as desired
- 1 tablespoon(s) tahini, as much as desired
Instructions
- Cut the eggplants in half.
- Sprinkle some salt on them, and let them rest for a while (this will help get rid of the bitter taste they have.
- If any dark liquid appears in the surface, rinse it, that's what tasted bitter).
- Put them in the oven (with peel and all) until they are well cooked (depending on the eggplant size, from 20 to 30 minutes).
- Let them cool, peel them off and put the eggplant in the blender, adding salt, garlic, and mint.
- Add only a little bit of olive oil.
- Add tahini, and then blend it, and accompany with pita bread.
Nutrition
Calories: 616.06kcalCarbohydrates: 112.7gProtein: 21.13gFat: 18.2gSaturated Fat: 2.72gSodium: 352.45mgFiber: 56.85gSugar: 64.9g
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