Ingredients with Measurements:
- 2 large eggplants
- 1/4 cup tahini
- 2 garlic cloves, minced
- 1/4 cup lemon juice
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley
Special Equipment Needed:
- Baking sheet
- Food processor or blender
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. Cut the eggplants in half lengthwise and place them on a baking sheet, cut side up.
3. Brush the eggplants with olive oil and sprinkle with salt and pepper.
4. Roast the eggplants in the oven for 30-40 minutes, or until they are tender and the skin is charred.
5. Remove the eggplants from the oven and let them cool for 10 minutes.
6. Scoop out the flesh of the eggplants and transfer it to a food processor or blender.
7. Add the tahini, minced garlic, lemon juice, cumin, smoked paprika, cayenne pepper, and salt and pepper to taste.
8. Pulse the mixture until it is smooth and creamy.
9. Transfer the baba ghanoush to a serving bowl and garnish with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30-40 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe makes about 2 cups of baba ghanoush, serving size is 1/4 cup.
Nutritional information:
Calories: 80
Fat: 6g
Carbohydrates: 6g
Protein: 2g
Fiber: 3g
Sugar: 2g
Sodium: 100mg
Substitutions for ingredients:
- If you don't have tahini, you can use almond butter or peanut butter instead.
- If you don't have fresh garlic, you can use garlic powder.
- If you don't have fresh parsley, you can use cilantro or mint.
Variations:
- Add roasted red peppers for a smoky and sweet flavor.
- Add chopped olives for a salty and briny flavor.
- Add roasted pine nuts for a crunchy texture.
Tips and Tricks:
- Make sure to brush the eggplants with olive oil before roasting to prevent them from drying out.
- If you prefer a smoother texture, you can peel the eggplants before roasting.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage Instructions:
Store the baba ghanoush in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
To reheat the baba ghanoush, microwave it for 30 seconds or until warm.
Presentation Ideas:
Serve the baba ghanoush in a shallow bowl and drizzle with olive oil. Garnish with chopped fresh parsley and a sprinkle of smoked paprika.
Garnishes:
Chopped fresh parsley, smoked paprika, olive oil, roasted pine nuts, chopped olives.
Pairings:
Pita bread, sliced vegetables (carrots, cucumbers, bell peppers), crackers.
Suggested Side Dishes:
Hummus, tabbouleh, falafel.
Troubleshooting Advice:
- If the baba ghanoush is too thick, add a tablespoon of water at a time until it reaches your desired consistency.
- If the baba ghanoush is too thin, add more tahini or roasted eggplant.
Food Safety Advice:
- Make sure to wash the eggplants before roasting.
- Store the baba ghanoush in the refrigerator and discard any leftovers after 5 days.
Food History:
Baba ghanoush is a Middle Eastern dip made from roasted eggplant, tahini, and spices. It is believed to have originated in Lebanon and is now popular throughout the Middle East and Mediterranean.
Flavor Profiles:
Smoky, creamy, spicy, tangy.
Serving Suggestions:
Serve the baba ghanoush as an appetizer or snack with pita bread or sliced vegetables.
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Region: Middle Eastern