How to Cook Delicious Grilled eggplant puree and tahini - baba ghannouj

Grilled eggplant puree and tahini - baba ghannouj. The most important part of this dish is roasting the eggplant. You can do this on a gas stove-it makes a mess, but the flavor can't be beat. Other options are on a grill, under a broiler, or in a hot oven.

In a food processor, blend together the eggplant, crushed garlic, tahini, lemon juice and salt. Baba ghannouj is a popular Middle Eastern dip made from eggplant and tahini. It has a smooth, creamy texture, and a slightly smoked taste. You can have Grilled eggplant puree and tahini - baba ghannouj using 8 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Grilled eggplant puree and tahini - baba ghannouj

1. You need 2 of large eggplants.
2. You need 2 cloves of garlic, crushed.
3. It's 1/4 cup of tahini, sesame paste.
4. Prepare 1/4 cup of lemon juice.
5. Prepare 1 teaspoon of salt.
6. It's of - For garnishing:.
7. Prepare 1 tablespoon of parsley, chopped.
8. You need 1 tablespoon of pomegranate seeds, optional.

The bit of garlic adds another level of flavor and the lemon juice bring a fresh brightness to the dish. Baba ghannouj is a popular dip made from eggplant and tahini. It has a smooth, creamy texture, and a slightly smoked taste.. Topped with olive oil and served with pita bread.

Grilled eggplant puree and tahini - baba ghannouj step by step

1. Cut the eggplants in half (lengthwise) and place on a broiler pan (cut side down)..
2. 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..
3. Once it is cooked you can easily peel off the skin. Discard the skin..
4. 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..
5. In a food processor, blend together the eggplant, crushed garlic, tahini, lemon juice and salt. Make sure to have the processor on slow mix..
6. Adjust salt, lemon or tahini according to taste..
7. Serve in a shallow dish with a drizzle of olive oil and pita bread..
8. Garnish with chopped parsley or fresh pomegranate seeds..

Topped with olive oil & served with pita bread. Once the eggplant is cool enough to handle, peel away the skin and discard. In a food processor, combine garlic, lemon juice, tahini and parsley and pulse to combine. Season with salt and pepper and pulse to combine. The flavor of the baba ganoush will not be as smoky.