Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare 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 Ghanoush is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Baba Ghanoush is something which I’ve loved my whole life.
Baba ganoush is a smoky aubergine dip made by cooking whole aubergines until blackened on the outside and softly steamy on the inside. 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. Complete your meze feast with a new spin on baba ganoush dip. Enrich your taste buds with the heavenly feeling of baked pastry.
To get started with this particular recipe, we must first prepare a few components. 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
- Prepare 2 tbsp tahini
- Make ready 1 lemon
- Take 1 1/2 tsp cumin
- Get 1/2 tsp chili powder
- Make ready 1 tsp paprika
- Prepare 2 garlic cloves
- Take To taste salt
- Get 2 tbsp olive oil
- Take Small bunch of fresh parsley
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. Cut the eggplant in half and make a few slits through the skin. (If you have. I love Baba Ghanoush and this one was very good! I used more lemon juice than called for.
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.
I love Baba Ghanoush and this one was very good! I used more lemon juice than called for. I had a hard time just mixing this up in a bowl, so I threw it in the food processor and pulsed it until it was the consistency that I wanted, which worked great. Spicy, garlicky and lemony.a perfect balance. I will be making this again!
So that is going to wrap this up with this special food baba ghanoush recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
