Joseba Arguiñano makes a classic Arabic recipe easily and quickly: Eggplant pate, also known as Baba Ganush or Mutabbel, with step by step and video!
Ingredients (4 people):
- 1 large eggplant
- 1 tablespoon tahini
- 1 clove garlic (small)
- ½ lemon
- 4 slices of bread with seeds (toasted)
- 1 tablespoon walnuts
- 2 tablespoons raw olive oil
- ¼ teaspoon ground cumin
- ¼ teaspoon red pepper (hot and smoked)
- ¼ pepper
- For tofu fingers:
- 125 ml of tofu
- 60 ml soy sauce
- 1 egg
- extra virgin olive oil
Preparation of the recipe Eggplant pate by Joseba Arguiñano:
Cut tofu in 8 rectangular sticks and put them to marinate in soy sauce.
Wash eggplants, cut the stem and place them in a safe oven container, put them in the oven and bake them 160º for 20-25 minutes.
Remove, peel, slice and put in stir glass. Add cumin, paprika, black pepper, tahini, a little parsley, a clove of garlic and the juice of ½ lemon. Crush the ingredients s electric mixer until you get one homogeneous paste. Season with oil and salt and mix again. Squeeze tofu sticks, dry and bounce them with flour, egg and panko.
Heat generously oil in a pan, add tofu sticks and fry over medium heat until golden brown. Remove and drain on a plate covered with absorbent kitchen paper.
Spread slices of bread s eggplant pate and scratch walnuts. Put the rest of pate in a pile and place around tofu sticks. Garnish with a little parsley leaves.
Presentation of the recipe for eggplant pate by Joseba Arguiñano:
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Now is your time.
David from 55000 Recipes