Baba Ghanoush
Baba Ghanoush

Hello, I’m Jane. Today, I’m gonna show you how to make baba ghanoush recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Baba Ghanoush Recipe

Baba Ghanoush is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Baba Ghanoush is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have baba ghanoush using 16 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Baba Ghanoush:

  1. Prepare Eggplant, 2 Large
  2. Take Pinch Sea Salt,
  3. Prepare Pinch Black Pepper,
  4. Get Canola / Peanut / Vegetable Oil, A Few Drizzle
  5. Get 2 TBSP Good Quality Tahini,
  6. Get 1 TBSP High Quality Peanut Butter Preferably Pic’s,
  7. Prepare 1/2 TSP Cumin Powder,
  8. Prepare 2 TBSP Extra VirOlive Oil,
  9. Prepare Pinch Dried Mushroom Powder,
  10. Make ready 2 Cloves Garlic Grated,
  11. Prepare Fresh Lemon Juice, 1/2 Lemon
  12. Prepare Fresh Lemon Zest, 1/2 Lemon
  13. Make ready 1/2 TSP Smoked Paprika,
  14. Prepare Pita Bread Homemade or Store-Bought, To Serve
  15. Prepare Cauliflower Couscous, To Serve
  16. Take Parsley Coarsely Chopped, For Garnishing

Steps to make Baba Ghanoush:

  1. Pls visit: https://www.fatdough.sg/post/couscous-sweet-potato-boats for the couscous recipe.
  2. Pls visit: https://www.fatdough.sg/post/2018/10/03/greek-pita-bread for the pita bread recipe. You can replace the milk with any dairy-free milk for vegan options.
  3. Preheat oven to 200 degree celsius or 400 fahrenheit. - - Slice the eggplants in halves lengthwise. - - Rub the cut surface with some salt. - - Set aside on a wire rack for about 15 mins.
  4. This will draw out excess moisture from the eggplants. - - Pad the eggplants dry. - - Transfer onto a baking tray lined with parchment paper. - - Season with salt and pepper.
  5. Drizzle some oil over the top. - - Turn the eggplants, cut side down. - - Wack into the oven and roast for about 45 mins or until they almost fall apart. - - Remove from the oven.
  6. Set aside until cool enuff to handle. - - Once cooled, use a spoon and scrape out the flesh from the skins. - - Discard the skins and transfer the flesh onto a sieve over a bowl. - - Gently press to release more moisture and liquid from the flesh. - - Do not overdo it by pressing too hard.
  7. Transfer the flesh onto a large mixing bowl. - - Add in tahnini, peanut butter, olive oil, garlic, cumin, paprika, mushroom powder, lemon juice and zest.
  8. Stir to combine well. - - Taste and adjust for seasonings with more salt and pepper. - - Drizzle some more olive oil over the top and garnish with parsley. - - Serve immediately with pita bread and cauliflower couscous.

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