Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, grilled eggplant puree and tahini - baba ghannouj. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
After cooling, some water might sweat out of the eggplant pulp; discard the extra liquid before using. A rich puree of chickpeas, tahini, olive oil, lemon juice, fresh garlic and salt. Place the drained eggplant in a food processor along with the lemon juice, tahini, garlic, salt, cayenne pepper, ground cumin and the remaining tablespoon of olive oil.
Grilled eggplant puree and tahini - baba ghannouj is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, 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 fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook 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
- Prepare 2 cloves garlic, crushed
- Prepare 1/4 cup tahini, sesame paste
- Make ready 1/4 cup lemon juice
- Get 1 teaspoon salt
- Prepare - For garnishing:
- Prepare 1 tablespoon parsley, chopped
- Take 1 tablespoon pomegranate seeds, optional
Puree the eggplant in a food processor fitted with the steel blade. Baba ghannouj is a popular Middle Eastern dip made from eggplant and tahini. It has a smooth, creamy texture, and a slightly smoked taste. The bit of garlic adds another level of flavor and the lemon juice bring a fresh brightness to the dish.
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.
Charcoal-grilled eggplant puree with tahini, garlic, lemon, & olive oil. Cream of cultured plain Lebanese yogurt, served with sliced cucumber. and baba ghannouj. Hummus, falafel, grape leaves, baba ghannouj, and Labne signature. Grilled eggplant purée with tahini sauce, fresh garlic, and lemon juice. Stuffed with rice, tomatoes, onions, parsley, olive oil, and lemon juice.
So that’s going to wrap it up with this exceptional food grilled eggplant puree and tahini - baba ghannouj recipe. Thank you very 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, friends and colleague. Thank you for reading. Go on get cooking!
