Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, grilled eggplant puree and tahini - baba ghannouj. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
The most important part of this dish is roasting the eggplant. You can do this on a gas stove-it makes a mess, but the flavor can't be beat. Other options are on a grill, under a broiler, or in a hot oven. The oven is least preferable because it can't give the eggplant the desired slightly charred flavor.
Grilled eggplant puree and tahini - baba ghannouj is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Grilled eggplant puree and tahini - baba ghannouj is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have grilled eggplant puree and tahini - baba ghannouj using 8 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Grilled eggplant puree and tahini - baba ghannouj:
- Prepare 2 large eggplants
- Take 2 cloves garlic, crushed
- Get 1/4 cup tahini, sesame paste
- Get 1/4 cup lemon juice
- Make ready 1 teaspoon salt
- Take - For garnishing:
- Take 1 tablespoon parsley, chopped
- Make ready 1 tablespoon pomegranate seeds, optional
To roast the eggplant, set each eggplant directly on the flame, grill, or grate. (If you're using the oven, set a tray on the rack under the eggplant to catch any drips.) Taste as you mix and adjust seasoning. Pulse eggplant along with lemon juice, tahini, and garlic in a food processor until smooth; season with salt and pepper. In a food processor, combine the drained eggplant, garlic, lemon juice, tahini, and salt. Taste and add black pepper, if desired.
Steps to make Grilled eggplant puree and tahini - baba ghannouj:
- Cut the eggplants in half (lengthwise) and place on a broiler pan (cut side down).
- Put under a broiler until the outside skin is charred black and the pulp inside soft. You can test for its readiness by inserting a knife or fork to see if it passes through easily.
- Once it is cooked you can easily peel off the skin. Discard the skin.
- Place the eggplant pulp in a bowl and let it cool for 1 hr in the refrigerator. After cooling, some water might sweat out of the eggplant pulp; discard the extra liquid before using.
- In a food processor, blend together the eggplant, crushed garlic, tahini, lemon juice and salt. Make sure to have the processor on slow mix.
- Adjust salt, lemon or tahini according to taste.
- Serve in a shallow dish with a drizzle of olive oil and pita bread.
- Garnish with chopped parsley or fresh pomegranate seeds.
In a food processor, combine the drained eggplant, garlic, lemon juice, tahini, and salt. Taste and add black pepper, if desired. Baba ghannouj is a popular Middle Eastern dip made from eggplant and tahini. It has a smooth, creamy texture, and a slightly smoked taste. The bit of garlic adds another level of flavor and the lemon juice bring a fresh brightness to the dish.
So that is going to wrap it up for this special food grilled eggplant puree and tahini - baba ghannouj recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
