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It is also known as Baba ghanoush, its original name, as it is a pate that comes from Arab and Israeli cuisine.
It is ideal to use as a dip. You can use it with toasted bread, chips, vegetables such as carrots and celery, in short, it has endless combinations that make it an excellent option at your table.
- 1 large eggplant
- 2 cloves of garlic
- Juice of ½ lemon
- 1 teaspoon of cumin
- 3 tablespoons olive oil
- Salt and pepper to taste
- First, wash the aubergines and remove the skin. Cut into small cubes or cubes to facilitate cooking and place in a previously oiled baking dish.
- Cut the garlic into slices and add them over the aubergines so that they take on the flavor.
- Bake at 180 ° C and leave until soft. Remove and let it temper.
- Place the aubergines in a blender glass and add the lemon juice, the teaspoon of cumin, the salt and the pepper. Finally, add the olive oil and blend everything until a smooth and uniform preparation is achieved. If you want a smoother texture, you can add a tablespoon of Greek yogurt and it will be excellent.
- Once ready, put the paté in a container and add a splash of olive oil, a few parsley leaves and a little paprika. You can leave it in the fridge until you serve it.