Eggplant Paste – Babaganush

Rinse the melanzane, pat dry and make a few 1 cm deep cuts with a pointed kitchen knife. Bake the melanzane under the broiler in the heated stove for 45 min. until they are soft when poked.

Cool the melanzane and peel off the purple skin. Blend the pulp with the yogurt, salt, and minced garlic in a hand mixer form or with a hand blender until fine.

Add the sesame paste, blend briefly and season with salt. 4.

4. put the puree on a plate and make waves with a spoon.

5. remove the skin from the tomatoes in a spiral with a sharp kitchen knife and roll up the skin to form a “rose”. Decorate the eggplant puree with paprika powder, oil, the tomato rose and parsley leaves.

Tip Serve with pita bread.

Tip: Use a regular or light yogurt yes as needed!

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