Components
- Two eggplants
- One small clove of garlic, finely grated
- lemon broth from one lemon
- 3 tablespoons of tahini (sesame paste)
- oil according to your preference
- season with salt as desired
- Season with za’atar according to your preference before serving.
Ready state
- Set the oven to 220 °C (high heat) to preheat.
- Wash and dry the eggplants, then pierce the entire surface with a fork. Place them on a baking sheet and roast in the oven for approximately 40 minutes, turning them halfway through with tongs, until the skin is charred and the flesh is very tender.
- Take the eggplants out of the oven and allow them to cool slightly. Slice each eggplant lengthwise down the middle and scoop out the flesh with a spoon. On a cutting board, mash the eggplant pulp into a paste, then transfer it to a bowl.
- Incorporate the tahini, lemon broth, and garlic. Season with salt and 1 teaspoon of olive oil, then stir thoroughly. Pour into a dish, drizzle with olive oil, and sprinkle with za’atar. Serve immediately.
You can store babaganuche in the refrigerator in a sealed container for up to three days.
Please provide the text you would like me to paraphrase.
Bake one more eggplant and then get ready to make a different dish. Chef Mari Sciotti transformed the baked eggplant into a ricotta dish with eggplant and spinach.
