Easiest Way to Prepare Appetizing 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.

It has a smooth, creamy texture, and a slightly smoked taste.. A rich puree of chickpeas, tahini, olive oil, lemon juice, fresh garlic and salt. After cooling, some water might sweat out of the eggplant pulp; discard the extra liquid before using. You can cook 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

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

In a food processor, blend together the eggplant, crushed garlic, tahini, lemon juice and salt. Across the Levant, eggplants are grilled and mashed to make baba ghannouj, a silky, delicious dip for flatbreads and vegetables. Charring the skin of the eggplant imbues the pulp with a smoky. The flavor of the baba ganoush will not be as smoky.

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..

Place the grilled eggplant in a colander in the sink, and allow to cool and drain. Puree the eggplant in a food processor fitted with the steel blade. Topped with olive oil and served with pita bread. Topped with olive oil & served with pita bread. These are the remaining ingredients needed to make baba ganoush.