Babaganoush with tahini paste

8 servings
1 hour 20 min

Cooking products. Greens, aubergines, lemon, must be washed and dried.

Warm up the oven. We put a sheet of foil on the baking sheet, put aubergines on it, pierce each with a fork in several places. Bake in the oven at 200 degrees for 25-40 minutes (depending on the peculiarities of the specific oven). Aubergines should become soft, meaning a sharp knife should easily enter their flesh.

Put the ready-made eggplants in a bowl or other container to cool.

Tighten the bowl on top with cling film or foil and leave in this form until the eggplants cool completely. This procedure cleans the eggplant with minimal pulp loss: the skin is easy to peel off in minutes.

Stir the peeled eggplant into the blender bowl. We squeeze garlic through the press, rub zira thoroughly in the palms or grind it into powder in a grinder, pour it and all other spices (relying on personal taste in their quantity), a little salt. And we grind all this at medium speeds.

We get a mass of tender and homogeneous consistency, squeeze out lemon juice to taste, add tachin paste, mix everything again. We taste, if necessary, add a little more salt or spices.

Put the resulting snack in a piano or salad bowl. We decorate with herbs, you can spoon the recesses and pour a little olive oil into them, sprinkle with pepper or seeds of black or white sesame. That's all! We treat the family and guests with a tasty and original dish. Enjoy your meal!