Ingredients with Measurements:
- 2 large eggplants
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons chopped parsley
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons crumbled feta cheese
Special Equipment Needed:
- Baking sheet
- Blender or food processor
Step-by-Step Instructions:
1. Preheat oven to 400 degrees F.
2. Place eggplants on baking sheet and roast for 30 minutes, or until soft and charred.
3. Remove from oven and let cool.
4. Peel off skin and discard.
5. Place eggplant in a blender or food processor and blend until smooth.
6. Add tahini, olive oil, garlic, lemon juice, parsley, cumin, salt, and pepper. Blend until combined.
7. Place eggplant mixture in a bowl and stir in feta cheese.
8. Serve on a bed of lettuce or as a side dish.
Time:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Temperature: 400 degrees F
Serving Size: 4
Nutritional Information:
Calories: 150
Fat: 10 g
Carbohydrates: 12 g
Protein: 4 g
Substitutions for Ingredients
- Tahini: Greek yogurt, hummus, or mayonnaise
- Olive oil: Avocado oil or vegetable oil
- Lemon juice: Lime juice or white vinegar
- Parsley: Cilantro or mint
- Feta cheese: Goat cheese or blue cheese
Variations:
- Add diced tomatoes, cucumbers, or red onions for extra flavor and texture.
- Substitute the feta cheese with crumbled tofu or tempeh for a vegan version.
Tips and Tricks:
- Roast the eggplants until they are charred and soft for the best flavor.
- Add more or less garlic, lemon juice, and cumin to adjust the flavor to your taste.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in the microwave for 1-2 minutes or until heated through.
Presentation Ideas:
Serve the salad in a large bowl with a side of pita chips or crackers.
Garnishes:
- Chopped parsley
- Crumbled feta cheese
- Sliced olives
Pairings:
- Grilled chicken
- Roasted vegetables
- Hummus
Suggested Side Dishes:
- Rice
- Quinoa
- Roasted potatoes
Troubleshooting Advice:
- If the eggplant is not soft enough, roast it for a few more minutes.
- If the salad is too thick, add a tablespoon of water to thin it out.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of preparation.
- Discard any leftovers that have been in the refrigerator for more than 5 days.
Food History:
Baba ghanoush is a traditional Middle Eastern dish that has been enjoyed for centuries. It is typically served as a dip or salad and is made with roasted eggplant, tahini, garlic, lemon juice, and spices.
Flavor Profiles:
This dish has a smoky, earthy flavor with a hint of garlic and lemon.
Serving Suggestions:
Serve as a dip with pita chips or crackers, or as a side dish with grilled chicken or roasted vegetables.
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Region: Middle Eastern