Hello, I am Jane. Today, I will show you a way to prepare grilled eggplant puree and tahini - baba ghannouj recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Grilled eggplant puree and tahini - baba ghannouj Recipe
Grilled eggplant puree and tahini - baba ghannouj is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Grilled eggplant puree and tahini - baba ghannouj is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook grilled eggplant puree and tahini - baba ghannouj using 8 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Grilled eggplant puree and tahini - baba ghannouj:
- Get 2 large eggplants
- Prepare 2 cloves garlic, crushed
- Make ready 1/4 cup tahini, sesame paste
- Take 1/4 cup lemon juice
- Make ready 1 teaspoon salt
- Make ready - For garnishing:
- Make ready 1 tablespoon parsley, chopped
- Prepare 1 tablespoon pomegranate seeds, optional
Instructions to make Grilled eggplant puree and tahini - baba ghannouj:
- 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.
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