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Aubergine babaganoush
6 servings2 hours
Eggplant - 3 pcs., Olive oil - 50 ml, Garlic - 40 gr, Sesame - 20 gr, Parsley - 10 gr, Sour cream - 2 tbsp, Lemon juice - 2 tbsp, Ground black pepper - 0.5 kgl, Salt - 1 gr, Pomegranate - 20 gr, Parsley - 5 gr
How to make babaganoush from eggplant? First, prepare the necessary ingredients according to the list. We will bake and grind the eggplants, so their integrity and appearance do not matter. The oil in the classic needs olive, but you can take any other vegetable. Parsley can be replaced with any other greens to your liking. Remember only that in a classic recipe it can be either parsley or cilantro. 
Wash the eggplant, dry it and pour it over the entire surface with a fork. Why heat up eggplants with a fork? This is necessary so that vegetables do not burst during the subsequent baking. 
Divide the garlic head into wedges, peel, brush with slightly vegetable oil and wrap in foil. 
Place the prepared aubergines and garlic on a foil or parchment lined baking sheet. Put the vegetables in an oven preheated to 170 ° C. Bake the garlic for about 20 minutes, eggplant for about 45 minutes until soft. The exact timing of the roasting depends on the size of the vegetables and the features of your oven. 
Wrap the ready-made aubergines in foil and leave for 15 minutes. 
Then peel the aubergines. If the eggplants are ready, then the skin will be removed very easily. Put the pulp in a colander and allow to drain excess moisture, if any. Then cut the aubergines into pieces. 
Wash the parsley, dry. Pull the leaves off the twigs. 
In a blender, whisk 25ml of vegetable oil, lemon juice and sesame. 
Add the eggplant flesh, baked garlic, salt and pepper. 
Whisk everything again until smooth paste. 
Add sour cream to the resulting paste, parsley leaves peeled from the sprigs and whisk again. The paste will take on a lighter tint. 
Taste the babaganoush and add more spices to your taste if needed. I added a little more salt and pepper. 
Transfer the finished aubergine paste to a container and refrigerate for 1 hour. 
Transfer the chilled snack to a small, beautiful serving bowl, drizzle with the remaining vegetable oil, sprinkle with ground pepper, pomegranate grains and herbs and serve. Enjoy your meal!