Ingredients with Measurements:
- 1 head of cauliflower, chopped into small florets
- 2 medium-sized eggplants
- 1/4 cup tahini
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley, for garnish
Special equipment needed:
- Baking sheet
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Spread the cauliflower florets on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, then toss to coat.
3. Roast the cauliflower in the preheated oven for 20-25 minutes, or until tender and lightly browned.
4. While the cauliflower is roasting, prick the eggplants with a fork and place them on a baking sheet. Roast in the oven for 45-50 minutes, or until the skin is charred and the flesh is soft.
5. Once the eggplants are cool enough to handle, peel off the skin and discard it. Place the eggplant flesh in a food processor or blender.
6. Add the roasted cauliflower, tahini, garlic, lemon juice, cumin, and remaining tablespoon of olive oil to the food processor or blender. Pulse until smooth and creamy.
7. Season the baba ghanoush with salt and pepper to taste.
8. Transfer the baba ghanoush to a serving bowl and garnish with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 45-50 minutes for eggplants, 20-25 minutes for cauliflower
Temperature:
Roast cauliflower at 400°F (200°C)
Serving size:
Makes about 2 cups of baba ghanoush, serving size is 1/4 cup
Nutritional information:
Per serving (1/4 cup):
- Calories: 80
- Fat: 6g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 2g
Substitutions for ingredients:
- You can use any type of eggplant for this recipe.
- If you don't have tahini, you can substitute it with almond butter or peanut butter.
- You can use ground coriander or smoked paprika instead of cumin.
Variations:
- Add roasted red pepper for a smoky and sweet flavor.
- Top with pomegranate seeds for a pop of color and sweetness.
- Add a pinch of chili flakes for some heat.
Tips and tricks:
- Make sure to roast the eggplants until they are completely soft, otherwise the baba ghanoush will be lumpy.
- If you want a smoother texture, you can strain the baba ghanoush through a fine-mesh sieve.
- You can make this recipe 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 want to warm it up, you can microwave it for 30 seconds or heat it in a saucepan over low heat.
Presentation ideas:
Serve the baba ghanoush in a shallow bowl and drizzle with olive oil. Garnish with chopped parsley and pomegranate seeds.
Garnishes:
Chopped parsley, pomegranate seeds, chopped tomatoes, sliced olives, chopped cucumber
Pairings:
Pita bread, crackers, sliced vegetables (carrots, cucumbers, bell peppers)
Suggested side dishes:
Hummus, tabbouleh, falafel, stuffed grape leaves
Troubleshooting advice:
- If the baba ghanoush is too thick, you can add a tablespoon of water at a time until you reach the desired consistency.
- If the baba ghanoush is too thin, you can add more roasted cauliflower or eggplant.
Food safety advice:
Make sure to wash the vegetables thoroughly before roasting them. Store the baba ghanoush in the refrigerator and discard any leftovers after 3 days.
Food history:
Baba ghanoush is a popular Middle Eastern dip made with roasted eggplant and tahini. It is similar to hummus but has a smokier flavor.
Flavor profiles:
Smoky, nutty, tangy, savory
Serving suggestions:
Serve the baba ghanoush as an appetizer or snack with pita bread or sliced vegetables.
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Region: Middle Eastern