Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, grilled eggplant puree and tahini - baba ghannouj. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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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.) Char grill eggplants over a direct flame or roast in the oven until skin has blackened. To remove the bitter flavoured juices from the eggplants, squeeze the flesh/pulp until most of the juices have been In a food processor, blend warm eggplant, with cumin, garlic, salt, tahini and lemon juice until it is a.
To begin with this particular recipe, we must 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 that.
The ingredients needed to make Grilled eggplant puree and tahini - baba ghannouj:
- Make ready 2 large eggplants
- Take 2 cloves garlic, crushed
- Take 1/4 cup tahini, sesame paste
- Get 1/4 cup lemon juice
- Make ready 1 teaspoon salt
- Make ready - For garnishing:
- Prepare 1 tablespoon parsley, chopped
- Make ready 1 tablespoon pomegranate seeds, optional
This healthy eggplant appetizer recipe pairs grilled eggplant slices with smoky eggplant dip. Scoop the flesh into a food processor. Baba Ghanouj is a Delicious Lebanese Appetizer Made With Roasted Eggplants, Garlic and Tahini Paste. Check Our Easy Baba Ghanouj Recipe.
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.
This step is important so you don't get a liquid Baba Ghannouj. Baba ganoush is similar to hummus, but it calls for grilled or roasted eggplant instead of chickpeas. Both dips originated in the Eastern Mediterranean, and they're often served together with pita bread and raw, crisp veggies. You can use baba ganoush like you would hummus—as a dip or spread. Remove stem and end of eggplant, if firm.
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