Simple Way to Make Speedy Baba Ghanoush

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, baba ghanoush. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Baba Ghanoush is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Baba Ghanoush is something which I have loved my whole life.

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.

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

The ingredients needed to make Baba Ghanoush:

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

Instructions 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 is going to wrap it up with this special food baba ghanoush recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!