When it appears on the table, it invites you to indulge! This New Year’s eggplant pasta à la Baba Ghanoush is perfect to pair with something crunchy, like pieces of toasted tortilla.
Ingredients
- Eggplant – 2 pieces
- Garlic clove – 1.5 pieces
- Sun-dried tomato oil – 0.2 liters
- Olive oil – 2 tablespoons
- Peanut butter – 1 tablespoon
- Black pepper – a pinch
- Lemon juice – 25 ml
- Salt – 2 pinches
- Sun-dried tomatoes – 3 pieces
Preparation
Pierce the eggplants with a knife, place them on a baking sheet lined with parchment paper. Drizzle with olive oil, season with black pepper and salt. Place in an oven preheated to 180°C (350°F) for 30-40 minutes.
Cut the roasted eggplants in half. Remove the skin and transfer the flesh to a blender. Remove the pomegranate seeds over a sieve, strain the juice. Add the juice from half a lemon to the pomegranate juice and add the mixture to the eggplant in the blender.
Next, add chopped garlic, chopped cilantro (½ bunch), and chopped mint (½ bunch), 2 pinches of hot paprika, 3 tablespoons of olive oil, salt, juice from the other half of the lemon, and blend until smooth. If needed, adjust seasoning with salt, black pepper, red paprika, and lemon juice, and blend again.
Place tortilla sheets on a heated pan. Put the paste in a bowl, sprinkle with pomegranate seeds, hot paprika, and drizzle with a bit of olive oil. Garnish with chopped mint and cilantro, arrange heated tortillas cut into triangles around it.
