A spicy variation of Levantine baba ganoush, whose characteristic taste comes from the burnt skin of the eggplant.
Ingredients
2 large eggplants
45 g of tahini (sesame paste)
1 small clove of crushed garlic
The juice of half a lemon
30 ml of extra virgin olive oil
1 to 2 tsp of FUMADO sauce
1/2 tsp of fine salt
Preparation
Burn the whole eggplants over coals or under the grill of the oven for 15 to 20 minutes, until the skin is completely black and the flesh is collapsed.
Split them and let them drain for 30 minutes in a colander, flesh side down.
Remove the skin without rinsing the flesh, chop it with a knife and never in a blender.
Mix the crushed garlic with the lemon juice, wait 5 minutes, add the tahini then drizzle in the oil, incorporate the FUMADO and salt.
Let rest for 30 minutes in the fridge, then serve at room temperature with a drizzle of olive oil, a few drops of FUMADO, parsley, and accompanied by toasted bread or Lebanese bread.
Take the opportunity to discover or rediscover FUMADO
A mild sauce with a rich, deep flavor, where the world's finest smoked chili peppers meet caramelized onions, brown sugar, and garlic.
Handmade in Brussels with the finest fresh ingredients, just like all of our hot sauces.