How to Cook Tasty Baba Ghanouj

Baba Ghanouj. This new method saves you time and energy and is. This baba ganoush can be made ahead of time and stored in an airtight container in the refrigerator for up to four days. Let it come back to room temperature before serving.

You'll start by roasting your eggplant in the oven. This baba ganoush (baba ghanouj) recipe is smokey, creamy and a flavorful dip that you can make with very little preparation! A simple authentic recipe for Baba Ganoush- with step by step instructions. You can have Baba Ghanouj using 9 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Baba Ghanouj

1. You need 2 of large eggplants.
2. It’s 2 cups of tahini.
3. It’s 8 cloves of garlic.
4. You need 2 cups of water.
5. Prepare of salt.
6. Prepare of pepper.
7. It’s 1 of juice of 1 lemon.
8. You need of parsley for garnishing.
9. Prepare of olive oil for garnishing.

Classic Baba Ganoush is made by roasting eggplants until soft, scooping out the insides, and mashing with tahini, garlic, and spices. Served with pita or cracker, this eggplant dip is a great snack or party. Baba ghanouj, baba ghannoush ou baba ghannouj. Baba Ganoush or Baba Ghanouj is basically a Levantine/ Lebanese eggplant dip assembled by mixing roasted eggplant, tahini, and olive oil.

Baba Ghanouj instructions

1. Grill each eggplant until the skin is burnt and the inside is soft. Use a fork to pierce the eggplant to make sure it is well done inside..
2. You can grill each eggplant by putting it on an open gas flame and turning it as the skin in contact with the flame gets burnt. You can also put it in a high temperature oven and grill it. It is key for the well tasting of the Mutabal that the skin gets burnt!.
3. Once the eggplant is "burnt" and the inside is well done, take it off the flame (or out of the oven) and pierce it with a fork just below the crown of the eggplant. This way you can hold the hot eggplant..
4. While putting the eggplant under a slow stream of cold water, remove the burned skin of the eggplant with your hand..
5. Once all the burnt skin of the eggplant is removed, put the eggplant into a mortar and mash it. The eggplant should be brownish under the removed skin..
6. Remove the eggplant, and crush the garlic cloves in the mortar..
7. In a separate bowl, mix the tahini with one cup of water. Mix well with a fork or spoon, as if you were whisking eggwhite. Keep on mixing or whisking until the tahini becomes white. Add some water if the mixture is dry..
8. Add the juice of 1 lemon, the mashed eggplant and the crushed garlic..
9. Add salt and pepper to taste. Mix well..

It is hands down one of the best homemade dips that I ever. Baba ghanouj ou encore le caviar d'aubergine est un délicieux Mezze libanais a base de tahina et aubergines écrasées. Also known as baba ghanoush or baba ghanouj, the eggplant is traditionally baked or broiled over an open flame with the skin on. The result is a soft and smoky flesh which gives baba ganoush its unique. Baba ganoush also baba ghanoush is a recipe that almost everyone has his own favorite version of.