Babaganoush
Babaganoush is a very refreshing appetizer. It's great to have it ready in the refrigerator in case you need a snack. It’s also a great appetizer to serve if you have friends and family over. Trust me; they will love it!!
Ingredients
- 1 cup Eggplant pulp (roast 2 small eggplants)
- 10 oz lime juice fresh
- 1/4 cup tahini
- 1/4 tsp garlic fresh minced
- 1 1/2 tbsp olive oil extra virgin
- 1/4 tsp sea salt
Instructions
- Preheat oven to 380°F
- Wash the eggplants and put it directly on the oven rack (you can add aluminum foil on the bottom of the oven to protect it from dripping)
- Roast it for about 1 hour. The eggplants must look mushy at the end of the roasting time. If not, let it roast for a little longer
- Cool down eggplants for 30 minutes. Cut open, scoop the pulp into a bowl and mash it with a fork until it becomes a puree.
- Measure the amount of the pulp and only leave 1 cup in the bowl. If you have any leftovers, you can freeze it to use it next time.
- Add all the other ingredients together in the bowl with the eggplant pulp and mix it. Taste the babaganush before serving it to make sure it tastes right to you.
- Serve with veggies or Siete Tortilla chips.