B a b a n g u i s h

B a b a n g u i s h


Eggplant Pate

ingredients:


4 large eggplants, whole, fat 20 inches
3 cloves of garlic if (is old) tire crumb
4 tablespoons (soup) of tarrine (sesame paste)
2 tablespoons (soup) of lemon juice or necessary
Salt about 1 tablespoon (dessert) shallow
Pepper to taste, sesame oil needed to knock

How to Prepare:

Wash and peel the eggplants with the stem. Dry thoroughly, pierce with a fork in several places.
Place in a large roasting pan roast the whole eggplant in the traditional oven for about 30 'minutes or until brown in color, usually are wilted.
Allow to cool well.

Option II:

Jab the whole eggplant without sticking a fork, take the fire in the stove, go turning until toasted. Allow to cool.
Take all burnt shell.
Scrape the kernels of eggplants, kneading with a fork or beat in a blender, combine the garlic, lemon juice, salt go putting sesame oil until a homogeneous mass (folder) pate type.

Serve with toast or biscuit and salt water.