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Doctor (2007 02 17)

BABA GHANNOUJ (Eggplant and Sesame Puree)

Recipe By : Kitchens of Eastern Arabia/Suzan Al Gahtani, Hadeed, NC

1 medium eggplant
1/4 cup lemon juice
1/4 cup tahini (sesame paste)
2 cloves garlic
2 teaspoons salt -- or to taste
1 tablespoon olive oil
1/4 cup finely chopped parsley

Place eggplant on center shelf in hot oven. Cook until soft, turning often. Peel off skin while hot. Remove stem and end of eggplant, if firm.

Chop flesh. Put in blender or food processor. Puree. Blend in most of the lemon juice. Gradually add tahini.

Crush garlic into a paste with 1 teaspoon salt. Add to eggplant. Beat well. Adjust flavor with lemon juice and remaining salt. Beat in olive oil and parsley. If using food processor, put about 4 sprigs of parsley into container. Process until chopped, but still visible.

Place in shallow dish. Garnish with parsley. Serve with Arab bread as an appetizer.

NOTES : If making ahead, store in a sealed container in refrigerator. Bring to room temperature before serving.

nedimex (2007 03 08)

From: Stephanie da Silva


3 large eggplants
2-4 cloves garlic, or to taste
1/2 cup tahini or less, depending on size of eggplants
juice of 3 lemons, or more to taste
1/2 tsp ground cumin (optional)
2 tblsp finely chopped parsley
A few black olives or 1 tomato, thinly sliced, to garnish

Cook the eggplants over charcoal or under a gas or electric broiler (sear until skins are black and start to blister with the flesh soft and juicy, rub skins off under cold water taking care to remove any charred particles, then gently squeeze out as much of the bitter juice as possible).
Crush the garlic cloves with salt. Mash the eggplants with a potato masher or fork, then add the crushed garlic and a little more salt, and pound to a smooth, creamy puree. Alternatively, use an electric blender
to make the puree.
Add the tahini and lemon juice alternatively, beating well or blending for a few seconds between each addition. Taste and add more salt, lemon juice, garlic, or tahini if you think it is necessary, and if you like,
a little cumin.
Pour the cream into a bowl or a few smaller serving dishes. Garnish with finely chopped parsley and black olives, or with a few tomato slices. Serve as an appetizer with Arab or other bread, as a salad, or
as a party dip.

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