Babaganousch

für 4

2 Auberginen | 3 EL Sesampaste, (Tahin) | 3 EL Zitronensaft | 2 EL Olivenöl, beste Qualität | 2 Knoblauchzehen | Salz und Pfeffer | 1 kleiner Bund Petersilie, glatte


Die Auberginen waschen und mit einem Messer mehrmals einstechen. Bei 200° in den Backofen, für etwa eine halbe Stunde, die Haust kann durchaus fast schwarz werden. Die lauwarmen Auberginen halbieren und das Fruchfleisch auslösen, im Mixer mit der Sesampaste, Zitronensaft und Olivenöl pürieren, mit Salz und Pfeffer und einer Prise Chilli abschmecken, Die Petersilie unterrühren und mit Schwarzkümmel bestreuen.

sf | 10.6.2010 | 6 Kommentare

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