Fast Guide to Serving Tasty Grilled eggplant puree and tahini - baba ghannouj
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To prepare an unforgettable Grilled eggplant puree and tahini - baba ghannouj, below are the components needed:
- Get 2 of large eggplants.
- Prepare 2 cloves of garlic, crushed.
- Use 1/4 cup of tahini, sesame paste.
- You need 1/4 cup of lemon juice.
- Get 1 teaspoon of salt.
- Take of - For garnishing:.
- Take 1 tablespoon of parsley, chopped.
- Provide 1 tablespoon of pomegranate seeds, optional.
After preparing the ingridients, next you are ready to cook your 5-star Grilled eggplant puree and tahini - baba ghannouj by following the procedures on this section:
- 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..
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. 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.
Recipe : Grilled eggplant puree and tahini - baba ghannouj
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