Baba Ghanouj
Baba Ghanouj is a smoky and creamy dip made from roasted eggplant, tahini, lemon juice, and garlic. It's a staple appetizer in Middle Eastern cuisine, perfect for serving with pita bread or fresh vegetables. This vegan recipe highlights the natural flavors of its simple ingredients.
Оригінальний рецепт від Forkin
- Загальний час
- 1 год 10 хв
- Порції
- 4
- Складність
- Середньо
- На порцію
- 177 kcal
Інформація про алергени: може містити кунжут. Якщо у вас є алергія, завжди перевіряйте паковання інгредієнтів.
Підготовка
Інгредієнти
Інгредієнти
- 2 шт.eggplant, medium
- 0,25 склянкаtahini
- 2 ст. л.lemon juice, freshly squeezed
- 2 зубчикgarlic, minced
- 1 ст. л.olive oil
- 0,5 ч. л.cumin, ground
- 0,75 ч. л.salt
garnish
- 2 ст. л.parsley, fresh, chopped(за бажанням)
- 0,5 ч. л.paprika, smoked(за бажанням)
Приладдя
fork · baking sheet · colander · mixing bowl · parchment paper
Спосіб приготування
Крок за кроком
- 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup.
Близько 5 хв
- 2
Pierce the eggplants several times with a fork or knife to allow steam to escape during roasting.
Близько 2 хв
Примітка кухаря: This prevents the eggplants from exploding in the oven.
- 3
Place the pierced eggplants on the prepared baking sheet.
- 4
Roast the eggplants for 35-40 minutes, or until they are very soft and the skin is shriveled and slightly charred.
Близько 40 хв
Примітка кухаря: Roasting them until well-charred adds a delicious smoky flavor to the dip.
- 5
Remove the eggplants from the oven and let them cool for about 15 minutes.
Близько 15 хв
Примітка кухаря: Cooling makes them easier to handle and prevents burns.
- 6
Once cool enough to handle, carefully peel the skin from the eggplants. Discard the skin.
Близько 5 хв
Примітка кухаря: The flesh should easily separate from the skin.
- 7
Place the eggplant flesh in a colander and let it drain for 5-10 minutes to remove excess liquid.
Близько 10 хв
Примітка кухаря: This step is crucial for a less watery and more flavorful baba ghanouj.
- 8
Transfer the drained eggplant flesh to a medium bowl.
- 9
Add the tahini, lemon juice, minced garlic, olive oil, ground cumin, and salt to the bowl with the eggplant.
Близько 2 хв
- 10
Mash the mixture with a fork until it reaches your desired consistency. Some prefer it chunky, others very smooth.
Близько 3 хв
Примітка кухаря: Avoid using a food processor if you prefer a chunkier texture, as it can make the dip too smooth and glue-like.
- 11
Taste and adjust seasonings as needed, adding more salt or lemon juice if desired.
Близько 1 хв
- 12
Transfer the baba ghanouj to a serving bowl.
- 13
Garnish with fresh chopped parsley and a sprinkle of smoked paprika before serving.
Близько 2 хв
Примітка кухаря: A drizzle of extra olive oil can also be added for richness.
На порцію
Харчова цінність
- Калорії
- 177,3kcal
- Білки
- 4,9g
- Вуглеводи
- 16,9g
- Жири
- 12,1g
- Клітковина
- 7,6g
- Цукри
- 7,3g
Розраховано за кількістю інгредієнтів у рецепті. Значення можуть відрізнятися залежно від брендів і замін.
Правильне зберігання
Store leftover baba ghanouj in an airtight container in the refrigerator.
This dip is best served chilled or at room temperature; reheating is not recommended.
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