Hi, I’m Marie. Today, we’re going to prepare grilled eggplant puree and tahini - baba ghannouj recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little 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 well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Grilled eggplant puree and tahini - baba ghannouj is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have grilled eggplant puree and tahini - baba ghannouj using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Grilled eggplant puree and tahini - baba ghannouj:
- Take 2 large eggplants
- Prepare 2 cloves garlic, crushed
- Prepare 1/4 cup tahini, sesame paste
- Get 1/4 cup lemon juice
- Make ready 1 teaspoon salt
- Take - For garnishing:
- Take 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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