Baba ghanoush
How to make Baba ghanoush recipe - Make this dip ahead, and leave it in the refrigerator overnight. Remember to allow enough time for it to return to room temperature before serving. Baba ghanoush recette
Special equipment • blender or food
processor
ServeS 8–10
1 large eggplant
1 tbsp olive oil
2–3 tbsp tahini
2 garlic cloves, grated or crushed through a press
juice of 1 lemon, plus extra if needed
pinch of ground cumin
sea salt and freshly ground black pepper
Method:
1 Preheat the oven to 400°F (200°C). Pierce the eggplant a few times all over with a knife. Next, using your hands, rub the eggplant with the olive oil. Roast in the oven for 30–40 minutes until softened and beginning to char.
2 When the eggplant is cool enough to handle, peel off the skin and put the roasted flesh in a blender or food processor. Add the tahini, garlic, lemon juice, and cumin, and blend to a purée.
3 Taste and season with salt and pepper, adding more lemon juice if needed. Blend again briefly. Spoon into a bowl or serving dish, and serve with pita bread for dipping.
 |
| Baba ghanoush |
0 comments:
Post a Comment