Hello! The other day on instagram (@livinlikeapanda) we did a survey to see if they wanted the recipe for this eggplant pate or #babaganoush and 97% said yes, so here we bring you our panda version. It is usually eaten with pita bread but if you want to eat it accompanied by crudités and even spread on sandwich it is great. Now you are going to have a good substitute for hummus so that it varies and you don't get bored of always eating the same thing ^^
INGREDIENTS:
- 590 g of eggplant (2 medium, more or less half a kilo of eggplant)
- 3 garlic cloves
- 1-2 tablespoons of Extra Virgin Olive Oil (EVOO)
- Pinch of salt
- 1/2 tsp cumin powder
- 2 tablespoons of tahini (raw sesame sauce)
- 2 tablespoons of lemon juice
- pinch of paprika
· We start by baking the eggplants, but to make them good we give you some tricks. Preheat the oven to 180ºC from now because we will start here.
· We remove the green part and cut them in half lengthwise.
· We are going to place them in a container with baking paper with the skin facing down.
· We are going to make incisions with the knife over the entire surface, being careful not to pierce the skin.
· Above we add a pinch of salt and a bit of EVOO, although it is optional.
· We are going to bake 3 cloves of garlic as well, which makes this recipe much lighter for the stomach, although the original recipe takes them raw. Cut the "ass" of the garlic so that when they are baked they are easier to remove.
· We are going to bake them at 180ºC for about 45 minutes, but since each oven is a world and each eggplant too, cook them until they are golden brown and when you pinch them with a fork you will notice it.
· When we take them out of the oven we are going to let them cool for about 15 minutes so as not to burn.
· In a container to shred we are going to put all the part of inside the eggplant. We are going to help ourselves with a spoon to remove it, taking it with the palm of our hand by the part of the skin.
· To the container we add the garlic without the skin, which you will see come out super easy, the tahini, cumin powder, 1/2 tbsp EVOO (optional) and a pinch of salt, although it is always better to adjust to the end to taste.
· Crush until a smooth and fine paste remains. If you do not have a mixer, do not worry because all the ingredients are so soft that if you escape well and with patience with a fork you can have a pasta.
· We serve it and on top we decorate with a little more EVOO and a pinch of paprika.
· Enjoy it!
We hope you liked it!
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