Ingredients with Measurements:
- 2 medium-sized eggplants
- 1/4 cup tahini
- 1/4 cup freshly squeezed lemon juice
- 2 garlic cloves, minced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh parsley, for garnish
Special equipment needed:
- Grill or stovetop grill pan
- Food processor or blender
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Cut the eggplants in half lengthwise and brush them with olive oil.
3. Grill the eggplants for 10-12 minutes, turning occasionally, until they are charred and tender.
4. Remove the eggplants from the grill and let them cool for a few minutes.
5. Scoop out the flesh of the eggplants and transfer it to a food processor or blender.
6. Add the tahini, lemon juice, garlic, cumin, smoked paprika, salt, and pepper to the food processor or blender.
7. Pulse the mixture until it is smooth and creamy.
8. Taste and adjust the seasoning as needed.
9. Transfer the baba ghanoush to a serving bowl and drizzle with olive oil.
10. Garnish with chopped parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 120
- Fat: 10g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 3g
Substitutions for ingredients:
- If you don't have tahini, you can use almond butter or peanut butter instead.
- If you don't have smoked paprika, you can use regular paprika or chili powder.
- If you don't have fresh parsley, you can use cilantro or mint instead.
Variations:
- You can add roasted red peppers, sun-dried tomatoes, or olives to the baba ghanoush for extra flavor.
- You can also add a pinch of sumac or za'atar for a Middle Eastern twist.
Tips and tricks:
- Make sure to brush the eggplants with olive oil before grilling to prevent them from sticking to the grill or grill pan.
- If you don't have a food processor or blender, you can mash the eggplants with a fork and mix in the other ingredients by hand.
- You can make the baba ghanoush ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
- Store the baba ghanoush in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- You can serve the baba ghanoush cold or at room temperature. If you prefer it warm, you can reheat it in the microwave or on the stovetop.
Presentation ideas:
- Serve the baba ghanoush in a shallow bowl and drizzle with olive oil.
- Garnish with chopped parsley, cilantro, or mint.
- Serve with pita bread, crackers, or raw vegetables.
Garnishes:
- Chopped parsley, cilantro, or mint
- Drizzle of olive oil
- Sprinkle of sumac or za'atar
Pairings:
- Serve with pita bread, crackers, or raw vegetables.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Grilled vegetables
- Hummus
- Tabouli salad
Troubleshooting advice:
- If the baba ghanoush is too thick, you can add a splash of water or lemon juice to thin it out.
- If the baba ghanoush is too thin, you can add more tahini or eggplant to thicken it up.
Food safety advice:
- Make sure to wash the eggplants before grilling them.
- Store the baba ghanoush in an airtight container in the refrigerator and discard any leftovers after 3 days.
Food history:
- Baba ghanoush is a Middle Eastern dish made from grilled eggplant, tahini, and other seasonings. It is similar to hummus but with a smokier flavor.
Flavor profiles:
- Smoky, nutty, tangy, and savory.
Serving suggestions:
- Serve the baba ghanoush as an appetizer or snack.
- It can also be served as a side dish or part of a mezze platter.
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Region: Middle Eastern