Steps to Prepare Ultimate Grilled eggplant puree and tahini - baba ghannouj

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Quick Grilled eggplant puree and tahini - baba ghannouj. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Grilled eggplant puree and tahini - baba ghannouj, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled eggplant puree and tahini - baba ghannouj delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Grilled eggplant puree and tahini - baba ghannouj is 4 persons. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Grilled eggplant puree and tahini - baba ghannouj estimated approx 40 minutes.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Grilled eggplant puree and tahini - baba ghannouj using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Grilled eggplant puree and tahini - baba ghannouj:

1. 2 large eggplants
2. 2 cloves garlic, crushed
3. 1/4 cup tahini, sesame paste
4. 1/4 cup lemon juice
5. 1 teaspoon salt
6. - For garnishing:
7. 1 tablespoon parsley, chopped
8. 1 tablespoon pomegranate seeds, optional

Instructions to make to make Grilled eggplant puree and tahini - baba ghannouj

1. Cut the eggplants in half (lengthwise) and place on a broiler pan (cut side down).
2. Put under a broiler until the outside skin is charred black and the pulp inside soft. You can test for its readiness by inserting a knife or fork to see if it passes through easily.
3. Once it is cooked you can easily peel off the skin. Discard the skin.
4. Place the eggplant pulp in a bowl and let it cool for 1 hr in the refrigerator. After cooling, some water might sweat out of the eggplant pulp; discard the extra liquid before using.
5. In a food processor, blend together the eggplant, crushed garlic, tahini, lemon juice and salt. Make sure to have the processor on slow mix.
6. Adjust salt, lemon or tahini according to taste.
7. Serve in a shallow dish with a drizzle of olive oil and pita bread.
8. Garnish with chopped parsley or fresh pomegranate seeds.

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So that's going to wrap this up for this exceptional food Steps to Make Quick Grilled eggplant puree and tahini - baba ghannouj. Thanks so much for reading. I am confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!