Eggplant Baba Ghanoush

    (1)
    1 hour 40 minutes

    Baba ghanoush has a deliciously smoky and nutty taste and a creamy texture and is a great way to "hide" eggplant for reluctant eggplant eaters. Serve it with wedges of warm pita bread.


    1 person made this

    Ingredients
    Serves: 4 

    • 2 large eggplants, about 600 g each
    • 7 tablespoons lemon juice
    • 3 tablespoons tahini
    • 1 tablespoon oil from tahini jar
    • 3 cloves garlic, crushed
    • salt
    • 2 tablespoons pomegranate seeds, for garnish (optional)
    • chopped fresh parsley, for garnish

    Directions
    Preparation:10min  ›  Cook:30min  ›  Extra time:1hour  ›  Ready in:1hour40min 

    1. Preheat oven to 240ºC. Line a baking tray with aluminium foil. Wash eggplants; place wet on foil. Bake 25 to 30 minutes, turning occasionally.
    2. Rinse eggplants under cold running water. Cut in half, scoop flesh into a bowl and drizzle with 3 tablespoons lemon juice to prevent discolouration.
    3. Mash eggplants in a bowl. Mix in tahini and 1 tablespoon oil from the jar, 3 tablespoons lemon juice and the garlic. Cover and refrigerate at least 1 hour.
    4. Just before serving, add remaining 1 tablespoon lemon juice and salt to taste. Garnish with pomegranate seeds, if using, and parsley.

    EGGPLANT SALAD WITH CHILLIES AND CUMIN

    • Dice 2 large eggplants into large cubes. Place in a bowl; stir in 2 teaspoons salt. (Eggplants can be bitter; salting helps rid them of the bitter taste.) Set aside for 20 minutes.
    • Rinse salted cubed eggplant; pat dry with paper towels.
    • Heat 6 tablespoons olive oil in a pan over medium heat. Fry eggplant until golden brown, adding more oil, if necessary.
    • Remove from heat and let cool. Place in a serving bowl.
    • Slice 2 mild green chillies into strips and add to bowl. Combine 3 tablespoons lemon juice, 1 teaspoon ground cumin, salt and pepper. Stir into salad.
    • Serve with pita bread and tomatoes.

    tahini

    Tahini is a paste made from ground sesame seeds. It is a key ingredient in hummus and other Middle Eastern recipes . Tahini is available from delicatessens and health food stores and is sold both salted and unsalted. Once opened, it will keep in a sealed jar in the refrigerator for several weeks.

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