Babaganush with sour cream
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Babaganoush (baba ganoush) with sour cream is slightly different from the classic eggplant appetizer recipe.
We will prepare our own sesame tahini paste (or even sauce) from sesame seeds, vegetable oil and lemon juice. Adding sour cream will make the texture of the snack more tender. Scoop eggplant caviar - babaganoush - onto toasted toast and enjoy its taste.
Ингредиенты
Eggplant – 365 g (1 pc.)
Olive oil – 50 g
Sour cream - 65 g (2 tablespoons)
Sesame – 10 g
Lemon juice - 15 ml (to taste)
Garlic - 10 g (2-3 cloves)
Ground black pepper - 1 pinch (to taste)
Salt - 1 pinch (to taste)
Fresh parsley (for serving) - 10 g (a couple of sprigs)
Toast bread (for serving) - to taste
Рецепт
1. Prepare all products. Preheat the oven to 170 degrees.
2. Peel the garlic, wrap it in foil and place it in a baking dish.
Prick the eggplants with a toothpick or fork over the entire surface, place in a baking dish and grease with vegetable oil. Place the garlic in foil next to the eggplant. Place the mold in an oven preheated to 170 degrees for 45-50 minutes. The garlic will be ready earlier - in 20 minutes.
3. After baking, the eggplant will become soft and the skin will be well fried (it’s not scary even if it burns in places).
Wrap the finished eggplant in foil and leave for 15 minutes. You can place the eggplant in a bag and leave to cool. After such manipulations, it will be easy to remove the skin.
4. Cut the cooled eggplant into pieces and place in a colander to drain excess liquid. If the seeds are too large and hard, remove them.
Place the peeled eggplant pieces in a separate pan.
5. Squeeze lemon juice into a blender bowl, mix it with sesame seeds and vegetable (olive) oil.
6. Mix everything until smooth. The consistency of homemade tahini is quite liquid.
7. It is not necessary to achieve perfect uniformity.
8. Add baked garlic, sesame tahini paste to the bowl with eggplant, add salt and black pepper.
9. Next, puree the eggplant with spices, tahini and lemon juice. Use a blender if you want a smoother consistency, or for a more textured texture, use a metal potato masher with holes.
10. Add sour cream and fresh herbs without branches to the homogeneous eggplant mass, grind with a blender until smooth. We taste the resulting baba ganoush and adjust the taste. Leave some fresh herbs for serving.
11. Before serving, cool the baba ganoush in an airtight container or under cling film in the refrigerator for at least 30-60 minutes.
12. While the baba ganoush is cooling, prepare the toasted bread for serving. Place the pieces of bread on a baking sheet and dry them in the oven, preheated to 200 degrees, for 10 minutes (you can also fry them in a dry frying pan until golden and crunchy, or use a toaster).
13. To serve, drizzle baba ganoush with olive or vegetable oil and sprinkle with fresh herbs.
14. Bon appetit!