Baba ghanoush: Difference between revisions
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|title=Baba ghanoush, Greek recipe Cooking Wiki | |||
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|keywords=Baba ghanoush recipe Greek recipes from The cook's Wiki | |||
|description=Baba Ghanoush or Baba-Ganouj, babaganus, patlican salatasi (Turkish), melitzanosalata (Greek), mutabal (Armenian), salata de vinete (Romanian), Baigan | |||
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{{recipesummary | {{recipesummary | ||
|ImageComment = | |DatePublished=24th October 2012 | ||
|Author=JuliaBalbilla | |||
|ImageComment = My version, with the addition of a roasted red pepper | |||
|Servings = 4 as a mezze | |Servings = 4 as a mezze | ||
|Difficulty = 1 | |Difficulty = 1 | ||
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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. | 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. | |||
* '''[[Baba ghanoush with roasted red pepper]]''' | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 3 [[aubergines]] | | 3 [[aubergines]] | ||
| 4 tablespoons light [[tahini]] | | 4 tablespoons light [[tahini]] | ||
| 2 [[cloves garlic, peeled and crushed]] | | 2 [[cloves garlic, peeled and crushed]] | ||
| 2 tablespoons [[ | | 2 tablespoons [[yogurt]] | ||
| Juice from half a [[lemon]] or [[lime]] | | Juice from half a [[lemon]] or [[lime]] | ||
| [[Salt]] and [[freshly ground black pepper]] | | [[Salt]] and [[freshly ground black pepper]] | ||
| Line 25: | Line 41: | ||
| [[Pitta bread]] or [[crispbread]] | | [[Pitta bread]] or [[crispbread]] | ||
| Handful of crushed [[walnuts]] or [[toasted]] flaked [[almonds]] | | Handful of crushed [[walnuts]] or [[toasted]] flaked [[almonds]] | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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| Set them aside to cool | | Set them aside to cool | ||
| Halve them and scoop out the soft flesh | | Halve them and scoop out the soft flesh | ||
| Put the flesh into a [[food processor]] together with the [[Garlic|garlic]], [[ | | Put the flesh into a [[food processor]] together with the [[Garlic|garlic]], [[yogurt]] and [[tahini]]. Season to taste with [[salt]] and [[freshly ground black pepper]] | ||
| Blend into a smooth paste and add the [[lemon]] or [[lime juice]] | | Blend into a smooth paste and add the [[lemon]] or [[lime juice]] | ||
| Drizzle with the [[olive oil]] and sprinkled with [[paprika]] and crushed [[nuts]]. | | Drizzle with the [[olive oil]] and sprinkled with [[paprika]] and crushed [[nuts]]. | ||
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Serve with warm [[pitta breads]] or [[crispbread]] | Serve with warm [[pitta breads]] or [[crispbread]] | ||
{{RecipeLine}} | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Accompaniments]] | [[Category:Accompaniments]] | ||
| Line 57: | Line 72: | ||
[[Category:Grilled, griddled or barbecued]] | [[Category:Grilled, griddled or barbecued]] | ||
[[Category:Uncooked]] | [[Category:Uncooked]] | ||
Revision as of 09:17, 30 March 2014
| Baba ghanoush | |
|---|---|
 |
| My version, with the addition of a roasted red pepper | |
| Servings: | 4 as a mezze |
| Ready in: | 35 minutes |
| Prep. time: | 35 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 24th October 2012 |
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
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3 aubergines
- 4 tablespoons light tahini
- 2 cloves garlic, peeled and crushed
- 2 tablespoons yogurt
- Juice from half a lemon or lime
- Salt and freshly ground black pepper
- Olive oil
- 1 teaspoon paprika
- Pitta bread or crispbread
- Handful of crushed walnuts or toasted flaked almonds
Method
- Cook the aubergines over a hot grill or barbecue until the skins are well burnt
- Turn them regularly
- You can also impale them on skewers (better metal than wooden ones) and roast them over the barbecue, again turning often
- Set them aside to cool
- Halve them and scoop out the soft flesh
- Put the flesh into a food processor together with the garlic, yogurt and tahini. Season to taste with salt and freshly ground black pepper
- Blend into a smooth paste and add the lemon or lime juice
- 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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