Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, grilled eggplant puree and tahini - baba ghannouj. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Grilled eggplant puree and tahini - baba ghannouj is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Grilled eggplant puree and tahini - baba ghannouj is something which I’ve loved my entire life.
To begin with this particular recipe, we must first 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:
- Make ready 2 large eggplants
- Take 2 cloves garlic, crushed
- Prepare 1/4 cup tahini, sesame paste
- Prepare 1/4 cup lemon juice
- Make ready 1 teaspoon salt
- Get - For garnishing:
- Prepare 1 tablespoon parsley, chopped
- Get 1 tablespoon pomegranate seeds, optional
The bit of garlic adds another level of flavor and the lemon juice bring a fresh brightness to the dish. The flavor of the baba ganoush will not be as smoky. Place the grilled eggplant in a colander in the sink, and allow to cool and drain. Puree the eggplant in a food processor fitted with the steel blade.
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.
Prepare a grill for medium-high heat; lightly oil grate. 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. The other day I was bringing my car in for a detailing (lots of friends and family coming to town for our wedding means I need a clean car) and I suddenly had a huge craving. This step lightly chars the outsides of the eggplant, which adds a smoky flavor.
So that is going to wrap this up for this exceptional food grilled eggplant puree and tahini - baba ghannouj recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
