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1 kg aubergines; ½ cup tahini; juice of half a lemon; 1 clove garlic; 2-4 tbsp olive oil; a pinch of cumin; ½ dry hot pepper; 2 tsp salt; coriander or parsley

Baba Ghanoush (Bābā ġanūj, غنوج, متبل, Patlıcan Babaganuş)

Prick the aubergines with a fork and roast them in the oven at 240°C for 40-50 minutes. Cut them lengthways and remove the flesh with a spoon. Place it in a colander and leave the juice to drain before mashing them with a fork. Mix the tahini with 1 tbsp water. Add the aubergines, the lemon juice, garlic puree and salt and beat with a fork until smooth. Serve drizzled with olive oil, coriander, flat bread and falafel balls.

Бабагануш (Bābā ġanūj, غنوج, متبل, Baba Ghanoush, Patlıcan Babaganuş)

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Андрей (talerka).