Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a special dish, baba ghanoush. One of my favorites. This time, I will make it a bit tasty. This will be really 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 recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Baba Ghanoush is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have baba ghanoush using 16 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Baba Ghanoush:
- Get Eggplant, 2 Large
- Get Pinch Sea Salt,
- Take Pinch Black Pepper,
- Make ready Canola / Peanut / Vegetable Oil, A Few Drizzle
- Make ready 2 TBSP Good Quality Tahini,
- Get 1 TBSP High Quality Peanut Butter Preferably Pic's,
- Get 1/2 TSP Cumin Powder,
- Get 2 TBSP Extra Virgin Olive Oil,
- Prepare Pinch Dried Mushroom Powder,
- Take 2 Cloves Garlic Grated,
- Prepare Fresh Lemon Juice, 1/2 Lemon
- Get Fresh Lemon Zest, 1/2 Lemon
- Make ready 1/2 TSP Smoked Paprika,
- Prepare Pita Bread Homemade or Store-Bought, To Serve
- Get Cauliflower Couscous, To Serve
- Get Parsley Coarsely Chopped, For Garnishing
Baba ganoush, also spelled baba ghanoush is a Mediterranean eggplant dip, popular in many Middle Eastern countries. It mostly has the same ingredients as hummus except for the chickpeas. This creamy dip would be a great appetizer to serve at your next party or the perfect addition to a mezze platter. Middle Eastern baba ghanoush is made of mashed eggplant, tahini, olive oil, and seasonings.
Instructions to make Baba Ghanoush:
- Pls visit: https://www.fatdough.sg/post/couscous-sweet-potato-boats for the couscous recipe.
- Pls visit: https://www.fatdough.sg/post/2018/10/03/greek-pita-bread for the pita bread recipe. You can replace the milk with any dairy-free milk for vegan options.
- Preheat oven to 200 degree celsius or 400 fahrenheit. - - Slice the eggplants in halves lengthwise. - - Rub the cut surface with some salt. - - Set aside on a wire rack for about 15 mins.
- This will draw out excess moisture from the eggplants. - - Pad the eggplants dry. - - Transfer onto a baking tray lined with parchment paper. - - Season with salt and pepper.
- Drizzle some oil over the top. - - Turn the eggplants, cut side down. - - Wack into the oven and roast for about 45 mins or until they almost fall apart. - - Remove from the oven.
- Set aside until cool enuff to handle. - - Once cooled, use a spoon and scrape out the flesh from the skins. - - Discard the skins and transfer the flesh onto a sieve over a bowl. - - Gently press to release more moisture and liquid from the flesh. - - Do not overdo it by pressing too hard.
- Transfer the flesh onto a large mixing bowl. - - Add in tahnini, peanut butter, olive oil, garlic, cumin, paprika, mushroom powder, lemon juice and zest.
- Stir to combine well. - - Taste and adjust for seasonings with more salt and pepper. - - Drizzle some more olive oil over the top and garnish with parsley. - - Serve immediately with pita bread and cauliflower couscous.
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. 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. Baba ganoush recipe: step-by-step (print-friendly option below) Preheat oven and prepare the eggplant.
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