Babaganoush 5 1 Stefano Moraschini


Wash and dry the eggplant.

Pungetela with a fork in three or four points.

Put it in the oven and arrostitela for about 15 minutes, turning occasionally.

Remove from oven and let cool.

Pelatela and dry the excess water.

Setting into mush.

Mix the lemon juice, garlic and salt.

Pour on puree of Eggplant.

Combine the sesame oil and mix well.

Add salt and lemon juice.

Place on a serving dish, drizzle with a little olive oil, parsley and paprika.

The sesame oil, lighter than olive oil, you can buy in stores that sell ethnic foods.


Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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