Difference between revisions of "Baba ghanoush with roasted red pepper"
(Created page with "{{Template:CookTools}} {{recipesummary |ImageComment = |Servings = 4 as a mezze |Difficulty = 1 |TotalTime = 35 minutes |PrepTime = 35 minutes |CookTime = None |Image = [[Ima...") |
|||
(7 intermediate revisions by 2 users not shown) | |||
Line 1: | Line 1: | ||
+ | <!-- seo --> | ||
+ | {{#seo: | ||
+ | |title=Baba ghanoush with roasted red pepper a Greek recipe | ||
+ | |titlemode=replace | ||
+ | |keywords=#pittabreads #aubergines #tahini #babaghanoushwithroastedredpepper #barbecue #redpepper #yogurt #lemon #aubergine #mashed #almonds | ||
+ | |hashtagrev=032020 | ||
+ | |description=I think this version is more interesting and has a degree of sweetness | ||
+ | }} | ||
+ | <!-- /seo --> | ||
+ | |||
{{Template:CookTools}} | {{Template:CookTools}} | ||
+ | <div class="right_imgs" style="float: right; width: 320px;"> | ||
{{recipesummary | {{recipesummary | ||
+ | |TotalCalories = 1421 | ||
+ | |PortionCalories = 355 | ||
+ | |DatePublished=30th March 2014 | ||
+ | |Author=JuliaBalbilla | ||
|ImageComment = | |ImageComment = | ||
|Servings = 4 as a mezze | |Servings = 4 as a mezze | ||
Line 7: | Line 22: | ||
|PrepTime = 35 minutes | |PrepTime = 35 minutes | ||
|CookTime = None | |CookTime = None | ||
− | |Image = [[Image:Baba ghanoush recipe.jpg | + | |Image = [[Image:Baba ghanoush recipe.jpg|alt=Electus]] |
}} | }} | ||
[[Image:Barbecuing the aubergines.jpg|thumb|300px|right|Roasting the aubergines and red pepper on a barbecue]] | [[Image:Barbecuing the aubergines.jpg|thumb|300px|right|Roasting the aubergines and red pepper on a barbecue]] | ||
+ | </div> | ||
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 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. | 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. | ||
− | The [[ | + | The [[Baba ghanoush|original baba ghanoush recipe can be found here]], but I think this version is more interesting and has a degree of sweetness. |
+ | |||
− | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 2 [[aubergines]] | | 2 [[aubergines]] | ||
Line 23: | Line 39: | ||
| 4 fat [[cloves garlic, peeled and crushed]] | | 4 fat [[cloves garlic, peeled and crushed]] | ||
| 4 tablespoons of olive oil | | 4 tablespoons of olive oil | ||
− | | 3 tablespoons [[ | + | | 3 tablespoons [[yogurt]] |
| Juice and zest from half a [[lemon]] or [[lime]] | | Juice and zest from half a [[lemon]] or [[lime]] | ||
| A good pinch of salt | | A good pinch of salt | ||
| A pinch of whole cumin seeds | | A pinch of whole cumin seeds | ||
− | | [[Pitta | + | | 4 [[Pitta breads]] or [[crispbreads]] |
| A few olives, walnuts or [[toasted]] flaked [[almonds]] to garnish | | A few olives, walnuts or [[toasted]] flaked [[almonds]] to garnish | ||
− | |||
}} | }} | ||
===Method=== | ===Method=== | ||
Line 40: | Line 55: | ||
| Scoop out the soft flesh, discarding the outer skin but reserving some of the toasted sut surfaces. | | Scoop out the soft flesh, discarding the outer skin but reserving some of the toasted sut surfaces. | ||
| Crush the garlic and saute in 4 tablespoons of [[olive oil]]. Don't let it burn. At the last minute, add the whole cumin seeds. Allow the oil to cool before processing. | | Crush the garlic and saute in 4 tablespoons of [[olive oil]]. Don't let it burn. At the last minute, add the whole cumin seeds. Allow the oil to cool before processing. | ||
− | | Put the scooped flesh into a [[food processor]] together with the [[Garlic|garlic]], [[ | + | | Put the scooped flesh into a [[food processor]] together with the [[Garlic|garlic]], [[yogurt]] and [[tahini]]. Season to taste with [[salt]] |
| Blend into a smooth paste and add the [[lemon]] zest and juice | | Blend into a smooth paste and add the [[lemon]] zest and juice | ||
}} | }} | ||
Line 46: | Line 61: | ||
Serve, garnished with olives and nuts, accompanied by warm [[pitta breads]] or [[crispbread]] | Serve, garnished with olives and nuts, accompanied by warm [[pitta breads]] or [[crispbread]] | ||
+ | <span class="review"> | ||
+ | <span class="reviewHeader"> | ||
+ | ====Random recipe review==== | ||
+ | </span> | ||
+ | '''<span class="reviewTitle">Thanks Jerry!</span>''' | ||
+ | |||
+ | <span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | ||
+ | |||
+ | <span class="reviewDesc">Much nicer than the original recipe.</span> | ||
+ | |||
+ | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
+ | |||
+ | |||
+ | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Accompaniments]] | [[Category:Accompaniments]] | ||
Line 60: | Line 89: | ||
[[Category:Grilled, griddled or barbecued]] | [[Category:Grilled, griddled or barbecued]] | ||
[[Category:Uncooked]] | [[Category:Uncooked]] | ||
+ | [[Category:Unusual recipes]] | ||
+ | |||
+ | <!-- footer hashtags --><code 'hashtagrev:032020'>#pittabreads #aubergines #tahini #babaghanoushwithroastedredpepper #barbecue #redpepper #yogurt #lemon #aubergine #mashed #almonds </code><!-- /footer_hashtags --> |
Revision as of 10:01, 11 June 2020
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.
The original baba ghanoush recipe can be found here, but I think this version is more interesting and has a degree of sweetness.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 aubergines
- Half a red pepper
- 2 heaped tablespoons light tahini
- 4 fat cloves garlic, peeled and crushed
- 4 tablespoons of olive oil
- 3 tablespoons yogurt
- Juice and zest from half a lemon or lime
- A good pinch of salt
- A pinch of whole cumin seeds
- 4 Pitta breads or crispbreads
- A few olives, walnuts or toasted flaked almonds to garnish
Method
- Brush the aubergines and the red pepper with a little olive oil and roast over a hot grill or barbecue until the skins are well burnt
- Turn them regularly, about 5 to 6 minutes a side will be fine.
- 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, ideally in a sealed Lock & Lock box
- Scoop out the soft flesh, discarding the outer skin but reserving some of the toasted sut surfaces.
- Crush the garlic and saute in 4 tablespoons of olive oil. Don't let it burn. At the last minute, add the whole cumin seeds. Allow the oil to cool before processing.
- Put the scooped flesh into a food processor together with the garlic, yogurt and tahini. Season to taste with salt
- Blend into a smooth paste and add the lemon zest and juice
Serving suggestions
Serve, garnished with olives and nuts, accompanied by warm pitta breads or crispbread
Random recipe review
Thanks Jerry!
5/5
Much nicer than the original recipe.
Browse Cookipedia's recipes with Pinterest
Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user you'll find this feature useful.
#pittabreads #aubergines #tahini #babaghanoushwithroastedredpepper #barbecue #redpepper #yogurt #lemon #aubergine #mashed #almonds
https://www.cookipedia.co.uk/recipes_wiki/Baba_ghanoush_with_roasted_red_pepper