Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, grilled eggplant puree and tahini - baba ghannouj. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Grilled eggplant puree and tahini - baba ghannouj is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Grilled eggplant puree and tahini - baba ghannouj is something that I’ve loved my whole life.
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.
To get started with this particular recipe, we have to prepare a few components. You can cook 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:
- Take 2 large eggplants
- Prepare 2 cloves garlic, crushed
- Prepare 1/4 cup tahini, sesame paste
- Get 1/4 cup lemon juice
- Prepare 1 teaspoon salt
- Prepare - For garnishing:
- Get 1 tablespoon parsley, chopped
- Make ready 1 tablespoon pomegranate seeds, optional
Set aside in a bowl covered with plastic wrap until cool enough to In a food processor, blend warm eggplant, with cumin, garlic, salt, tahini and lemon juice until it is a smooth paste. Baba Ghanouj is a Delicious Lebanese Appetizer Made With Roasted Eggplants, Garlic and Tahini Paste. Check Our Easy Baba Ghanouj Recipe. This step is important so you don't get a liquid Baba Ghannouj.
Instructions 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.
Baba ghannouj is a Middle Eastern dip made from eggplant. The tahini adds creaminess and the garlic and lemon juice bring flavor and freshness. Baba ghannouj is traditionally served with pita bread (toasted or fresh); however, many people enjoy it as a chip dip with potato chips or tortilla chips. This healthy eggplant appetizer recipe pairs grilled eggplant slices with smoky eggplant dip. Scoop the flesh into a food processor.
So that is going to wrap this up for this special food grilled eggplant puree and tahini - baba ghannouj recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
