Ingredients with Measurements:
- 2 medium-sized eggplants
- 1/4 cup tahini
- 3 cloves garlic, minced
- 1/4 cup lemon juice
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Grill or oven
- Food processor or blender
Step-by-step instructions:
1. Preheat your grill or oven to 400°F.
2. Cut the eggplants in half lengthwise and brush the cut sides with olive oil.
3. Place the eggplants cut side down on the grill or a baking sheet and roast for 20-25 minutes, or until they are soft and the skin is charred.
4. Remove the eggplants from the grill or oven and let them cool for a few minutes.
5. Scoop out the flesh of the eggplants and place it in a food processor or blender.
6. Add the tahini, garlic, lemon juice, cumin, smoked paprika, and salt to the food processor or blender.
7. Pulse the mixture until it is smooth and creamy.
8. Taste the baba ghanoush and adjust the seasoning if necessary.
9. Transfer the baba ghanoush to a serving bowl and drizzle with olive oil.
10. Sprinkle chopped fresh parsley on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Grill or oven: 400°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 120
- Fat: 10g
- Carbohydrates: 7g
- Protein: 2g
- Fiber: 3g
Substitutions for ingredients:
- If you don't have tahini, you can use almond butter or peanut butter instead.
- You can use roasted garlic instead of raw garlic for a milder flavor.
- If you don't have smoked paprika, you can use regular paprika or omit it altogether.
Variations:
- Add roasted red peppers or sun-dried tomatoes for a different flavor.
- Add chopped fresh mint or cilantro for a fresh twist.
- Add a pinch of cayenne pepper for some heat.
Tips and tricks:
- Make sure to char the eggplants well to get that smoky flavor.
- If you don't have a food processor or blender, you can mash the eggplant with a fork and mix the ingredients by hand.
- Let the baba ghanoush sit in the fridge for a few hours before serving to let the flavors meld together.
Storage instructions:
- Store the baba ghanoush in an airtight container in the fridge for up to 5 days.
Reheating instructions:
- You can serve the baba ghanoush cold or at room temperature. If you want to reheat it, you can do so in the microwave or on the stove.
Presentation ideas:
- Serve the baba ghanoush in a shallow bowl and drizzle with olive oil.
- Sprinkle chopped fresh parsley or cilantro on top for a pop of color.
Garnishes:
- Chopped fresh parsley or cilantro
- Drizzle of olive oil
- Sprinkle of smoked paprika
Pairings:
- Pita bread
- Crudités (carrots, celery, cucumber)
- Olives
- Feta cheese
Suggested side dishes:
- Grilled chicken or fish
- Roasted vegetables
- Couscous salad
Troubleshooting advice:
- If the baba ghanoush is too thick, you can add a little bit 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 roasting them.
- Store the baba ghanoush in the fridge and discard any leftovers after 5 days.
Food history:
- Baba ghanoush is a traditional Middle Eastern dish made with eggplant, tahini, and spices.
Flavor profiles:
- Smoky, creamy, tangy, and nutty.
Serving suggestions:
- Serve the baba ghanoush as an appetizer or snack with pita bread or crudités.
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Region: Middle Eastern