Entry Plate - Babaganushi and Salted Fruit Salad

Entry Plate - Babaganushi and Salted Fruit Salad

B a b a g u n s h i - Input Plate II Options

Eggplant Pate + Fruit Salad

Ingredients:

4 large, whole, fat eggplants 20 centimeters
3 cloves of garlic (if it is old) without crumbly crumb
4 tablespoons of tarrine (sesame paste)
2 tablespoons lemon juice or whatever
Salt and pepper to taste, sesame oil needed

Way of preparing:

Wash the eggplants in the husk with the stem. Dry well, stick with a fork in several places.
In a large baking dish, bake the whole eggplants.
In the traditional oven for about 30 minutes or until brown, they are usually wilted.
Cool well.
To prick the whole eggplant in a fork without drilling, to take to the fire in the mouth of the stove, go turning until toasted. Allow to cool.
Scrape the eggplant crumbs, knead with a fork, or beat the blender, add the other ingredients, then add sesame oil to a homogeneous mass.

Serve with toast or with biscuit water and salt.
Refreshing Fruit Salad
Ingredients For Salad:
1 large Aden mango not too ripe
500 grs. Chopped walnuts
200 grs. Of Kani Kama, shredded or canned tuna
200 grs. Of seedless Italy grapes, washed
Spices:
3 tablespoons mayonnaise
2 tablespoons (s) of sour cream without the whey or yogurt
2 tablespoons of ketchup, or to taste
1 tablespoon English sauce (optional)
Salt and pepper to taste
1 cup whole mint leaves
Way of preparing:
Cut the sleeve into cubes of an inch, unravel the Kani-Kama, at least
Length, chop the nuts.
Sauce:
In a bowl mix the mayonnaise, with cream and the ketchup, the English sauce the salt and the pepper.
Arrange the salad on a medium platter.
Around the platter place the mango cubes, then the seedless grapes, in the center the shredded Kani Kama and put the sauce up.
Then spread the walnuts put the whole salad, distribute the mint leaves so that it looks good
Serve chilled as an entrée.