Hey everyone, I 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. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Cut the eggplants in half (lengthwise) and place on a broiler pan (cut side down). Char grill eggplants over a direct flame or roast in the oven until skin has blackened. 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.
Grilled eggplant puree and tahini - baba ghannouj is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Grilled eggplant puree and tahini - baba ghannouj is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this 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 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
- Prepare 1 teaspoon salt
- Take - For garnishing:
- Take 1 tablespoon parsley, chopped
- Prepare 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. Turn the baba ghanouj into a bowl and chill before serving. Remove stem and end of eggplant, if firm. Put in blender or food processor.
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.
Blend in most of the lemon juice. Adjust flavor with lemon juice and remaining salt. 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.
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