Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, baba ghanoush. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed.
Baba Ghanoush is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Baba Ghanoush is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have baba ghanoush using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Baba Ghanoush:
- Make ready 4 large aubergines
- Take 2 tbsp tahini
- Prepare 1 lemon
- Make ready 1 1/2 tsp cumin
- Make ready 1/2 tsp chili powder
- Make ready 1 tsp paprika
- Take 2 garlic cloves
- Get To taste salt
- Get 2 tbsp olive oil
- Prepare Small bunch of fresh parsley
Middle Eastern baba ghanoush is made of mashed eggplant, tahini, olive oil, and seasonings. Baba ghanoush (UK: / ˌ b ɑː b ə ɡ æ ˈ n uː ʃ /, US: /-ɡ ə ˈ n uː ʃ,-ɡ ə ˈ n uː ʒ /; Arabic: بابا غنوج , romanized: bābā ġannūj), also spelled baba ganoush or baba ghanouj, is a Levantine appetizer of mashed cooked eggplant mixed with tahini (made from sesame seeds), olive oil, possibly lemon juice, and various seasonings. Baba ganoush recipe: step-by-step (print-friendly option below) Preheat oven and prepare the eggplant. Note: If you prefer to cook the eggplant over open flame, leave the eggplant whole and follow my instructions above for how to grill the eggplant.
Instructions to make Baba Ghanoush:
- Pre-heat the oven to gas mark 4 (177 degrees.) Slice the aubergines in half, lengthways. Score the flesh of the aubergines in a crisscross pattern, making sure not to cut through the skin. Place the aubergines on a baking tray, the flesh facing up. Drizzle with olive oil and salt. Bake in the oven until soft and mushy (45mis- 1hr.)
- Let the aubergines cool. Meanwhile juice the lemon and chop the garlic. Take a medium bowl and place a sieve over it, line the sieve with kitchen roll. Scoop out the cooled flesh of the aubergines into the sieve, making sure to remove the skin (I use my fingers but a spoon also works.) Using the back of the spoon press the aubergine against the sieve to remove the excess water- I recommend doing one at a time.
- Place the aubergine into a separate bowl or blender. Add all of the other ingredients. Blend everything together, if the mixture is too thick add some of the water pressed from the aubergines and some more oil. Aim for a creamy texture, if needed add more tahini to make the dip richer. Make sure everything is blended well.
- Serve in a separate bowl, sprinkled with some paprika and chopped parsley.
The best Baba Ganoush: Is BALANCED! Find the balance between the smoke, creamy tahini paste, garlic, lemon and salt, which all work together to accentuate ( not overpower) the eggplant. And if you get it right, it is pure magic. If you like your baba ganoush a little creamy, add a couple of tablespoons of plain yogurt. This baba ganoush (baba ghanouj) recipe is smokey, creamy and a flavorful dip that you can make with very little preparation!
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