Baba Ghannouj

Baba ghannouj is a well known plunge produced using eggplant and tahini . It has a smooth, rich surface, and a marginally smoked taste.

Fixings

2 servings

1 big eggplant

1 onion

1 green pepper

1  oil

2 tea spoon salt

1 a clove of garlic

1/4 glass  of lemon juice

3 some of tahina

Strategy

50 mins

Preheat stove to 375°F and

prepare eggplant ,green pepper and onion for 30 minutes, or

until outside is fresh and inside is

delicate.

Permit to cool for 20 minutes.

Cut open eggplant and scoop out

the substance into colander and permit to

deplete for 10 minutes. Evacuating the

abundance fluid kills a

severe flavor.

Place eggplant tissue ,onion and the green pepper in a medium

bowl. Include remaining fixings and

crush together. You can likewise utilize a

sustenance processor rather than by hand.

Heartbeat for around 2 minutes.

Place in serving dish and best with

lemon juice and olive oil. Include other

trims as indicated by taste.

Present with warm or toasted pita or

flatbread. Appreciate!