This "eggplant pâté" actually comes from baba ganuj (or babaganuch ) literally "charming and vicious." It is a paste of mashed eggplant typical Eastern cooking. It is usually eaten with pita bread for lunch and dinner. Keep in mind that its use is widespread in the Middle East and the Middle East and therefore there are many versions, depending on the country but also according to the cook.
is ideal, therefore, to spread it on bread, crackers, nachos or meat
Eggplant:
History:
Its culture is ancient and there are many written documents which place its origin in Southeast Asia. Carried by Arab traders moved to North Africa and later in the Middle Ages, came to Europe for Muslim Spain, from where it spread its cultivation by warm Mediterranean countries.
is quite possible that by knowing how to culinary treat eggplant (raw is very indigestible) or by using non-edible species cause digestive problems, creating a bad reputation. During the first centuries of the gateway to Europe existed the belief that its consumption causes many diseases like fever, epilepsy and insanity, so that the plant was used for time as a decorative ornament and not as an exotic food.
Properties:
His energetic and nutritional value is small compared to other fruits and vegetables. Contains low in vitamins, carbohydrates, proteins and minerals, and obviously, no fat.
Source: wikipedia
The recipe: 2 eggplants
10 pitted black olives 2 tablespoons chopped chives 1 clove garlic
(means little if you like spicy)
a little olive oil
A teaspoon cumin Salt and pepper to taste
1 - Clean and open the eggplants in half lengthwise. Painting with oil absorbent leaving a little (the eggplant acts a bit like a sponge). Meter preheated oven at 200 º about 40 minutes at a rather low height. After this time has to be soft and slightly browned (see photo). Withdraw and leave tuning.
2 - Peel the eggplants. It is best to start taking the skin with a knife and then continue pulling by hand: We'll take only the skin and leaving all the pulp. Place pulp in a colander and drain excess water by pressing with a spoon or squeezing with your hands.
3 - Together strained pulp with chopped garlic, pitted olives and chunks, add the cumin, season to taste and blend with the mixer.
Variations:
The original recipe, the baba ganoush, has tahini, a paste made from sesame seeds in the kitchen very typical East but rare in our country. Anyway due to the immigration begins to look at some supermarkets.
Another interesting option is to add, once beaten, pine nuts, either whole or halved. Also
some people use a little lemon juice and the recipe is authentic eastern leads as an ingredient, but personally I like it better without that touch of acidity.
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