Babaganoush with Balsamic Vinegar of Modena “Only from Modena grapes”
INGREDIENTS
- 2 medium eggplants
- 50 gr tahini (sesame cream)
- 3 garlic cloves, finely minced
- Ground cumin
- Salt
- Fresh parsley, chopped
- Extra-Virgin Olive Oila
- Balsamic Vinegar of Modena – “Solo Modena”
PREPARATION
Prick each eggplant several times using a fork. Place on foil-lined baking sheet. Broil eggplants for 2 minutes on each side in the oven. Turn off broiler and leave eggplants in the oven at 190° C, for 30 minutes, until soft. Remove to cool for 15 minutes.
Combine tahini, garlic, cumin, salt, and Balsamic Vinegar of Modena – “Only from Modena grapes” in a bowl.
Cut cooled eggplants, drain liquid, scoop out flesh, and add to bowl. Mash ingredients together with a fork until smooth. Stir in parsley and drizzle with Extra-Virgin Olive Oil.
Serve at room temperature and enjoy the Middle Eastern flavour exalted by the sweet and sour notes of the black gold of Modena!
Combine tahini, garlic, cumin, salt, and Balsamic Vinegar of Modena – “Only from Modena grapes” in a bowl.
Cut cooled eggplants, drain liquid, scoop out flesh, and add to bowl. Mash ingredients together with a fork until smooth. Stir in parsley and drizzle with Extra-Virgin Olive Oil.
Serve at room temperature and enjoy the Middle Eastern flavour exalted by the sweet and sour notes of the black gold of Modena!