Babaganuch-Pate Eggplant

Babaganuch-Pate Eggplant

Ingredients:
5 large eggplants roasted whole or cut in halvesPassed by the stove until you release the skin
Other Ingredients:
2 garlic cloves, crushed cored3 tablespoons tahini (sesame oil)1 lemon, juice only, or to taste1 c of olher (coffee) salt1 pinch of Syrian pepper (optional)
How to Prepare:
Wash the eggplants under running water.
Cut the stem of eggplants, then open the way for long hold the part, recompose the two pieces, ie, join the two pieces, so that it is the whole eggplant.
Take eggplants in hot oven 180 º C for one hour, or until the eggplants are wilted and well baked.
Remove from oven, let cool well.
As a spoon, remove all the pulp and puree in processor eggplants, along with the crushed garlic.Place the eggplant paste in a bowl, add the lemon juice, salt and tahini.
If you want you can hit the blender.
Serve with bread round special (Arabic)
You can take the skin of the eggplant on the stove.
Poke a fork in the eggplant and place on high flame, turning go until it is all burned. (Same as it does with green peppers)
Let cool, peel comes off easily.


Salad Babaganuch
Ingredients:
A recipe for eggplant pasteRound 1 tomato cut into strips seeded, diced or1 medium sliced ​​onion sliced ​​or grated1 cup of chopped parsley with stems2 tablespoons chopped scallions white part only1 lemon, juice only4 tablespoons olive oilsalt to taste
How to Prepare:
Wash the tomatoes and cut the way you like, do the same with the onion,chop the parsley and chives and drizzle, add salt and oil
Mix the salad ingredients with eggplant paste.
Place on a platter. Drizzle with olive oil. Serve with Syrian bread
Store in refrigerator until ready to serve
Note:
If you want you can add grated cucumber without seeds the amount is to your liking, or about a cup two or three.