Baba ghanoush

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Baba ghanoush
Baba ghanoush
My version, with the addition of a roasted red pepper
Servings:4 as a mezze
Calories per serving:600
Ready in:35 minutes
Prep. time:35 minutes
Cook time:None
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:24th October 2012
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Baba Ghanoush or Baba-Ganouj, babaganus, patlican salatasi (Turkish), melitzanosalata (Greek), mutabal (Armenian), salata de vinete (Romanian), Baigan Bharta (Hindi) ,Vangyache Bharit (Marathi), padlizsánkrém (Hungarian) is a kind of popular Middle Eastern dish made primarily of aubergine (eggplant) , mashed, and mixed with various seasonings. Frequently the aubergine is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste.

Baba ghanoush is usually eaten as a dip with pita bread, and is sometimes added to other dishes. It is usually of an earthy light brown colour.

A better recipe than this one!

After a few experiments, I've come up with a recipe that is far superior to the original in my opinion. It's not too different but the addition of more garlic, frying the garlic and adding the roasted red pepper makes it more robust and adds a little sweetness too.

Ingredients

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Method

  1. Cook the aubergines over a hot grill or barbecue until the skins are well burnt
  2. Turn them regularly
  3. You can also impale them on skewers (better metal than wooden ones) and roast them over the barbecue, again turning often
  4. Set them aside to cool
  5. Halve them and scoop out the soft flesh
  6. Put the flesh into a food processor together with the garlic, yogurt and tahini. Season to taste with salt and freshly ground black pepper
  7. Blend into a smooth paste and add the lemon or lime juice
  8. Drizzle with the olive oil and sprinkled with paprika and crushed nuts.

Serving suggestions

Serve with warm pitta breads or crispbread

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