Calories: Not specified
Time for preparing: Not specified
Babaganoush - a fragrant appetizer sauce made from baked eggplant, sesame (or sesame paste), garlic, lemon juice and vegetable oil. This is the basic composition of the snack. Depending on belonging to one or another national cuisine(and prepare baba ganoush in different countries), the composition may include yogurt, soft cream cheese, all kinds of spices and spices. The consistency of babaganush also differs - in some recipes, the eggplant is crushed into a homogeneous mass, in others it is finely chopped or cut into small pieces. This appetizer is usually served in bowls or deep salad bowls with pieces of pita bread or with some kind of cakes, crackers, slices. whole grain bread or with .
Eggplants are recommended to be baked on an open fire so that they have a characteristic taste and aroma of a fire. Or cook in the oven, on the grill - choose the option that suits you.
Eggplant bababganush - step by step recipe with photo.
Ingredients:
- eggplant - 2 medium;
- sesame seeds - 2 tbsp. l;
- garlic - 2 large cloves;
- lime juice (or lemon) - 0.5-1 tbsp. l (to taste);
- salt - to taste;
- vegetable oil (any) - 2-3 tbsp. l;
- finely ground black pepper - 0.5 tsp (to taste).
Recipe with photo step by step:
Wash eggplants of approximately the same size, wipe dry. Prick with a fork in several places. Do not cut off the tails, it will be more convenient to turn the eggplants.
Bake in a way convenient for you: in the oven, on the grill, on an open fire, on a gas stove (putting it on a grate or on a flame divider). When baking, make sure that the eggplants are evenly baked by turning them over several times. transfer to a plate, cool slightly (3-4 minutes, until warm-hot).
To prepare a delicious baba ganoush, you need to remove the peel from the eggplant, make deep cuts with a knife (cut into two or four parts), without cutting through to the very top. Do not cut off the tails yet. Place eggplant vertically in a deep colander or bowl, fan out to release bitterness. Leave it like that for half an hour.
Sprinkle the sesame seeds into the hot, dry skillet. Roast until you smell a nutty smell, the seeds need to be brought to a golden color.
Separate the eggplant from the tails, cut into pieces. Transfer to a blender.
Cut the garlic into slices or chop into cubes. Place in blender bowl with eggplant and sesame seeds.
Grind everything into a homogeneous mass. Gradually add vegetable oil(any - sunflower, olive - whatever it is). Beat until color changes, eggplant sauce should brighten.
Squeeze juice from lime or lemon, add to eggplant appetizer. Or cut a slice of lemon (half a lime), remove the seeds and squeeze the juice into a blender bowl. Salt, pepper to taste. Beat again.
Transfer the finished baked eggplant baba ganoush to a bowl or salad bowl. Pour a spoonful of olive or any other oil, sprinkle with sesame seeds, garnish with herbs. Serve as an appetizer or as a sauce with slices of bread, tortillas or pita bread. Bon appetit! 
On a note. There is another option for making baba ganoush. Baked eggplant finely chopped with a knife, mixed with sesame paste, chopped garlic, lemon juice, olive oil and spices. It turns out tasty snack, on appearance reminiscent of . Sesame paste for the amount of products indicated in the recipe needs 2 tbsp. l (sesame is excluded in this case).
Classic mediterranean eggplant baba ganoush. A kind of dip sauce for dipping lavash, toast, slices into it fresh cucumbers or chips. Just bake the fruits and rub their flesh with tahini, garlic and olive oil.
Babaganoush is a popular mashed eggplant appetizer in Arab countries and throughout the Middle East. Sometimes it is made with fried bell pepper, and add . This dip sauce, like our eggplant caviar, has a lot of various recipes. Each family prepares it in its own way, some add sugar to it, some add more lemon juice or tahini. There are an infinite number of variations.
To prepare this dish, you need to fry the blue ones, take raw or baked garlic, grind them into a paste, add tahini, lemon juice and olive oil. Sesame paste is now available in many supermarkets, but you can try it. Just cook it from light seeds. Taste and add ingredients according to your taste palette.
See also:
eggplant baba ganoush recipe
You can punch vegetables for baba ganoush in food processor, but be careful not to make the sauce too smooth, leave some pastoral texture to the blue.
Ingredients:
- 1-2 eggplant, total 800 grams.
- 2-3 tablespoons of tahini sesame paste.
- 2 cloves of garlic.
- Juice of one lemon.
- 1 teaspoon ground cumin.
- Salt - to taste.
- Hot pepper - to taste.
- A bunch of parsley.
Optional equipment:
- Kitchen tongs.
- Aluminium foil.
- Tray or grill.
Cooking method:
Roast the eggplant in the oven...
- Preheat the oven to 205-210°C.
- Rinse and dry the blue ones with paper towels, cut them lengthwise into two halves and pierce the skin with a fork in several places. Lightly brush the incisions with olive oil. Place the eggplant cut side down on a baking sheet. I always put foil or parchment paper on the baking sheet when I bake them to make cleaning easier.
- Put the sheet of vegetables in the oven and bake for about 35-40 minutes until they are soft.
- Remove the blue ones from the oven and cool for 15 minutes.
…or grill them
- Preheat the grill to high temperature.
- Wash the eggplant, pat dry with paper towels. Pierce the peel in several places with a fork. Brush the vegetables with olive oil and place them on the grill.
- Fry vegetables, when the underside begins to char a little, turn them over with tongs. Brown the vegetables in this manner on all sides. Remove the charred fruits from the grill and place them in a bag. Tie up the bag and let the blue ones steam in it for 20 minutes.
Remove the flesh from the eggplant and mash it with a fork.
- Scoop out the pulp from the roasted vegetables with a teaspoon and transfer it to a cup.
- Mash the flesh with a fork to a smooth paste, add finely chopped garlic, two tablespoons of olive oil, cumin, tahini and lemon juice to it. Salt and add some cayenne pepper. Mix the sauce thoroughly.
- You can beat the eggplant flesh and the rest of the ingredients in a food processor, just be careful not to overdo it and make the mixture too smooth.
How to serve baba ganoush.
- Cool the baba ganoush until room temperature taste and add lemon juice, salt or spicy pepper. Sprinkle with fresh parsley. Serve with pita bread, crackers, toast, sliced baguette, celery and fresh cucumber slices.
Bon appetit!
More eggplant recipes on our website:
If you love eggplant, you will love this recipe. When I fry eggplant according to this recipe, I always get perfect golden pieces. The only negative is that during the first minute after you put the eggplant in the pan, hot oil can splash a little on you, so you should put on an apron before cooking.
How to cook eggplant caviar? - Just! All you need to do is to bake the eggplant and fry the peppers, add garlic to them balsamic vinegar and olive oil, season a little with pepper and salt, and blend in a blender.
- Preparation time: 55 minutes
- Time for preparing: 5 minutes
- Serving:
07.05.2015
Baba Ganoush or Baba Ganoush, Eggplant Appetizer - A delicious Middle Eastern eggplant pasta, eggplant hummus that uses, respectively, baked eggplant instead of chickpeas. The babaganush dish, whose calorie content is extremely low, can be called dietary, so you can eat it in large quantities without harming the figure. I already told once about a similar, but, nevertheless, completely different Israeli dish Hatsilim, the recipe of which can be read in my recipe (be sure to look, eggplant lovers will definitely like it!). And how to cook a classic eggplant baba ganoush, I'll tell you right now!
Ingredients
- eggplant - 800 gr
- sesame tahini paste- 100 gr (recipe link below)
- lemon - 1 piece
- garlic- 1 clove
- olive oil- 30 ml
Cooking method
very diverse, so many of them are presented on my blog, you can look through. Walking through them, you will definitely understand how to cook eggplant. different ways. But now we are talking about one very tasty way called Baba Ganoush or Baba Ganoush, an eggplant appetizer. Let's start by preparing the ingredients. We turn on the oven in advance at 200-220 degrees (depending on the oven!) So that it has time to warm up. We wash the eggplants, cut them in half, make shallow cuts in the form of a diamond-shaped mesh on the cuts with a knife and lay them up with the flesh on a baking sheet covered with baking paper. Salt and put in the oven for 40-45 minutes until the baked eggplant is soft. If you want to speed up the process, you can cut the eggplant into thin strips and bake until soft in the same way, laying out each eggplant leaf separately. By the way, during this time you can cook tahina sesame paste very quickly and with just two ingredients. Preparation is described in the recipe. . It's time to peel the eggplants. How to peel eggplant quickly and effortlessly? I'll tell you 🙂 Transfer to a deep container and seal with cling film. Leave for 10 minutes - it will be easier to peel the eggplant without losing the pulp. After the right time, remove the film and peel the eggplant from the hard skin. Many people wonder: do eggplants need to be peeled? I will say that the preparation of eggplants depends on their quality. Eggplant peel can sometimes be quite hard, so eggplants need to be peeled just when their skin is really impossible to chew. If the skin is soft, you can not remove it. Now we clean the garlic and put it to the eggplant. , I highly recommend reading and looking at photos, you have not seen this before! We put tahini sesame paste in eggplant with garlic, squeeze half a lemon, add olive oil, salt and pepper. We take out the blender and thoroughly interrupt everything until a homogeneous consistency. Taste the baba ganoush and add lemon juice, salt and pepper to taste. Beat the eggplant paste again. Baba Ganoush or Baba Ganoush, eggplant appetizer is ready to eat. You can spread it on toast, you can eat it with
I waited for eggplant, first of all, to cook baba ganoush, which year the eggplant season starts with this Middle Eastern snack. This is a wonderful light summer meal that does not have to be accompanied by anything other than tortillas or good bread, but can also act as a sauce for pasta, vegetables, fish, or anything else. Babaganoush is thick sauce, pate or puree of baked eggplants with herbs and spices, moreover, from ordinary eggplant purees in all their variety, baba ganoush differs in the obligatory presence of tahini in the composition of sesame paste. If there is no sesame in the composition, this is no longer babaganush!
The composition is simple:
3-4 medium sized eggplants;
1-2 cloves of garlic (but in general - to taste, if you want, you can take three);
2 tbsp tkhini or sesame, ground into flour;
1-2 tbsp lemon juice;
½ tsp ground zira (cumin, Roman cumin);
A bunch of parsley (basil and cilantro are also great here, if you like);
Olive oil;
Salt pepper.
Course of action:
I don’t have tahini and I don’t buy it, almost always, when I need it, I grind sesame seeds to dust in my coffee grinder bowl with characteristic “coffee-grinding” knives. In a few seconds, part of the sesame seeds becomes a thick paste, part - fine flour.
If you already have a fire burning somewhere, bake eggplants on the coals, but if there is no fire, use the oven: bake whole eggplants until soft at maximum temperature, usually 15-20 minutes are enough for this, depending on the number and size of eggplant.
Let them cool so as not to burn yourself, and remove the skin.
Cut into pieces and puree in a blender. I used a tall smoothie glass with cross cutters.
Add the eggplant puree to the ground sesame seeds.
Finely chop the parsley, grind the cumin and pepper in a mortar, crush the garlic there, add all this to the eggplant puree with sesame seeds, salt and lemon juice.
Stir, put in a beautiful dish, sprinkle with finely chopped parsley, pour over with fragrant olive oil, serve immediately with homemade bread or flatbread.
By tradition - a video recipe!
Enjoy!
Good luck and have a great summer!
