Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, grilled eggplant puree and tahini - baba ghannouj. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Grilled eggplant puree and tahini - baba ghannouj is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Grilled eggplant puree and tahini - baba ghannouj is something which I’ve loved my entire life. They’re nice and they look fantastic.
Recipe Pairing Guides » Baba Ghanouj (Eggplant & Tahini Purée). 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.) This Eggplant Dip (or Baba Ganoush) recipe with grilled eggplant is amazingly smooth and creamy with a delicious smoky flavor. Serve it alongside some fresh pita bread and vegetables for a delicious Mediterranean spread.
To get started with this particular recipe, we have to prepare a few components. You can have grilled eggplant puree and tahini - baba ghannouj using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Grilled eggplant puree and tahini - baba ghannouj:
- Take 2 large eggplants
- Make ready 2 cloves garlic, crushed
- Prepare 1/4 cup tahini, sesame paste
- Get 1/4 cup lemon juice
- Get 1 teaspoon salt
- Make ready - For garnishing:
- Take 1 tablespoon parsley, chopped
- Prepare 1 tablespoon pomegranate seeds, optional
The key to this Eggplant Dip (Baba Ganoush) recipe is roasting the eggplant really well so it takes on a smoky fla. Blend or mix together roasted eggplant, tahini, lemon juice, garlic, salt and cumin. Stir in fresh parsley and drizzle with a splash of olive oil. Baba Ghanouj is a Delicious Lebanese Appetizer Made With Roasted Eggplants, Garlic and Tahini Paste.
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.
Check Our Easy Baba Ghanouj Recipe. This step is important so you don't get a liquid Baba Ghannouj. This healthy eggplant appetizer recipe pairs grilled eggplant slices with smoky eggplant dip. Scoop the flesh into a food processor. Baba ganoush is similar to hummus, but it calls for grilled or roasted eggplant instead of chickpeas.
So that’s going to wrap it up with this exceptional food grilled eggplant puree and tahini - baba ghannouj recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
