Simpler than Baba ganoush: spicy eggplant appetizer with garlic
Eggplants are a base for salads, snacks, rolls and fragrant caviar for the winter. They will also make a spicy spread or sauce.
- eggplants - 3 pcs.
- garlic - 1 clove.
- tahini - 1 tbsp.
- sour cream - 3 tbsp. l
- oil - 1 tbsp.
- salt - a pinch
- sour cream - 3 tbsp.
Method of preparation:
1. Cut eggplants in half, make incisions and bake for 30 minutes at 220C.
2- Cool and roll in food wrap, cut off the tip and remove the pulp.
3- The eggplant pulp can be beaten with a blender or mashed with a fork. Add the rest of the ingredients and salt to taste.
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