Ednea Fagundes
Esse é um tipo de babaganoush, que veio do líbano com a vó Zahia. Como aqui em casa ninguém como peixe e frutos do mar, nossa receita para semana santa é beringela! Além de ser um ótimo antepasto, pode ser usada como acompanhamento de pratos e até para incrementar o molho do macarrão. Obs: façam antes da faxina no fogão!! #fiqueemcasa #borapracozinha #culinariaarabe #babaganoush

That's a kind of babaganoush, who came from Lebanon with Grandma Zahia. As nobody here at home eat fish and seafood, our recipe for Holy Week is eggplant! Besides being a great antipasto, it can be used as a side dish and even to increase the pasta sauce. Note: do it before cleaning on the stove!
Aug 21, 2020 at 1:56amWeb
Show threadEdnea FagundesAug 21, 2020
2/6 - sort the ingredients:
- 3 eggplants
- 6 tomatoes
- 4 garlic cloves
- 50ml of oil
- 1 teaspoon salt

3/6 - Hygienize eggplants and tomatoes. Make small cuts in the shells, to facilitate peeling afterwards.

4/6 - Place the tomatoes and eggplants directly in the flame of the stove, until the shell is burned and the pulp softens.Larger vegetables are best placed on the stove grid.

5/6 - Wait to cool and peel. Add the crushed garlic, olive oil and salt. Chop well and mix. If you want a less spicy flavor, use large eggplants and a larger amount of tomato. If you want a less smoky taste, burn the tomatoes in the oven.
6/6 - You can store them in a glass jar and keep them in the fridge for up to a week. Try it with bread, salad, pasta or whatever you prefer. Bon appetit!