Hello everybody, I hope you are having an amazing day. Today I will show you how to make a special dish, Grilled eggplant puree and tahini - baba ghannouj. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.
Grilled eggplant puree and tahini - baba ghannouj Recipe. Char grill eggplants over a direct flame or roast in the oven until skin has blackened. To remove the bitter flavoured juices from the eggplants, squeeze the flesh/pulp until most of the juices have been In a food processor, blend warm eggplant, with cumin, garlic, salt, tahini and lemon juice until it is a.
You can have Grilled eggplant puree and tahini - baba ghannouj using 8 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Grilled eggplant puree and tahini - baba ghannouj
- Take 2 of large eggplants.
- Make ready 2 cloves of garlic, crushed.
- Make ready 1/4 cup of tahini, sesame paste.
- Prepare 1/4 cup of lemon juice.
- It’s 1 teaspoon of salt.
- Take of - For garnishing:.
- Prepare 1 tablespoon of parsley, chopped.
- You need 1 tablespoon of pomegranate seeds, optional.
Serve it alongside some fresh pita bread and vegetables for a delicious Mediterranean spread.The other day I was bringing my car in for a detailing (lots of friends and family.This healthy eggplant appetizer recipe pairs grilled eggplant slices with smoky eggplant dip.Scoop the flesh into a food processor.
Grilled eggplant puree and tahini - baba ghannouj instructions
- 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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