Recipe of Ultimate Baba Ghanoush

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, baba ghanoush. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Baba ganoush, a Middle Eastern eggplant- and tahini-based dip, takes on a concentrated smoky flavor when the eggplant is first charred over a gas flame or on the grill (a broiler works, too), then spun in a salad spinner to remove moisture from the flesh. Watch how to make the best baba ganoush in this short recipe video! You'll start by roasting your eggplant in the oven. Make it, dip it, eat it and share it. #HappyCookingToYou Written Recipe.

Baba Ghanoush is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Baba Ghanoush is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook baba ghanoush using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Baba Ghanoush:

1. Prepare 4 large aubergines
2. Prepare 2 tbsp tahini
3. Get 1 lemon
4. Get 1 1/2 tsp cumin
5. Make ready 1/2 tsp chili powder
6. Take 1 tsp paprika
7. Make ready 2 garlic cloves
8. Get To taste salt
9. Prepare 2 tbsp olive oil
10. Prepare Small bunch of fresh parsley

This new method saves you time and energy and is JUST as delicious - if not more - than the original. A simple authentic recipe for Baba Ganoush- with step by step instructions. This Baba Ganoush recipe is easy to make, perfect for dipping or spreading, and full of the best rich and zesty flavors. It's no secret here on the blog that I've always been a bit on the fence when it comes to my feelings about eggplant.

Steps to make Baba Ghanoush:

1. Pre-heat the oven to gas mark 4 (177 degrees.) Slice the aubergines in half, lengthways. Score the flesh of the aubergines in a crisscross pattern, making sure not to cut through the skin. Place the aubergines on a baking tray, the flesh facing up. Drizzle with olive oil and salt. Bake in the oven until soft and mushy (45mis- 1hr.)
2. Let the aubergines cool. Meanwhile juice the lemon and chop the garlic. Take a medium bowl and place a sieve over it, line the sieve with kitchen roll. Scoop out the cooled flesh of the aubergines into the sieve, making sure to remove the skin (I use my fingers but a spoon also works.) Using the back of the spoon press the aubergine against the sieve to remove the excess water- I recommend doing one at a time.
3. Place the aubergine into a separate bowl or blender. Add all of the other ingredients. Blend everything together, if the mixture is too thick add some of the water pressed from the aubergines and some more oil. Aim for a creamy texture, if needed add more tahini to make the dip richer. Make sure everything is blended well.
4. Serve in a separate bowl, sprinkled with some paprika and chopped parsley.

This Baba Ganoush recipe is easy to make, perfect for dipping or spreading, and full of the best rich and zesty flavors. It's no secret here on the blog that I've always been a bit on the fence when it comes to my feelings about eggplant. But, when it's roasted and mixed into. I love Baba Ghanoush and this one was very good! I used more lemon juice than called for.

So that’s going to wrap this up with this exceptional food baba ghanoush recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!