Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, baba ghanoush. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Baba ganoush is a delicious, smoky aubergine dip made by cooking whole aubergines until blackened on the outside and softly steamy on the inside. Try it with a Middle-Eastern flatbread such as. Heat the grill to its highest setting.
Baba Ghanoush is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Baba Ghanoush is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook baba ghanoush using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Baba Ghanoush:
- Make ready 4 large aubergines
- Make ready 2 tbsp tahini
- Take 1 lemon
- Get 1 1/2 tsp cumin
- Make ready 1/2 tsp chili powder
- Get 1 tsp paprika
- Prepare 2 garlic cloves
- Get To taste salt
- Prepare 2 tbsp olive oil
- Take Small bunch of fresh parsley
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. Drizzle olive oil over the baba ghanoush and garnish with parsley.
Steps 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.
Creamy, silky, flavor-packed eggplant dip with garlic, tahini and lemon or lime juice. Perfect served with homemade pita chips or warm pita along with other mezze favorites. Be sure to view the step photos and tips and watch the video above. The final element of every baba ganoush, mutabal or patlican ezmesi is lemon juice - and again, quantities vary. Helou is once more parsimonious, as is Ottolenghi, while Roden merrily squeezes in.
So that is going to wrap it up for this special food baba ghanoush recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
