Babganoush enjoy

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Babaganoush

Babaghanoush , is a Levantine appetizer of mashed cooked eggplant mixed with tahini (made from sesame seeds), olive oil, possibly lemon juice, and various seasonings. 
Eaten as part of the mezze platter it is a dip or part of the Salad Bar

Ingredients

  • 2 medium eggplants
  • 1/2 cup tahini sauce
  • 2 table spoon lemon juice
  • 2 cloves garlic
  • 3 table spoons olive oil
  • few olives
  • 1/4 teaspoon sumac
Directions
Take the eggplants and put it on the stove. Car the sking from outside. Once charred then broil it in the oven for 15 -20 minutes till it becomes soft. The other option put the eggplant on a metal seive and then on the gas. Then roast it on the gas till it becomes soft and pulply
Once Soft and pulpy, take it of the gas and peal out the skin. It should look like this below






Then take the masher and mash the eggplant to pulp. 





There are 2 options
Option 1 Take a blender and add the eggplant, tahini sauce, salt, lemon juice and blitz in the food processor till all is mixed well 
Option 2 Put the eggplant, tahini sauce , salt and Lemon juice in bowl. Mix well with a large spoon till all ingredients are blended. 

Put in a bowl and garnish with Olive and olive oil and sumac. 
you can cool it in a refrigerator for 15 minutes if you like it cold
serve with lavash, or pita bread or spread it on a toasted bread. 


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