Hi, I am Joana. Today, we’re going to make grilled eggplant puree and tahini - baba ghannouj recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Grilled eggplant puree and tahini - baba ghannouj Recipe
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To get started with this particular recipe, we must first prepare a few ingredients. You can cook grilled eggplant puree and tahini - baba ghannouj using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Grilled eggplant puree and tahini - baba ghannouj:
- Prepare 2 large eggplants
- Make ready 2 cloves garlic, crushed
- Prepare 1/4 cup tahini, sesame paste
- Make ready 1/4 cup lemon juice
- Make ready 1 teaspoon salt
- Make ready - For garnishing:
- Prepare 1 tablespoon parsley, chopped
- Take 1 tablespoon pomegranate seeds, optional
Steps 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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