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Someone please post recipe for Baba Ganoush
- Thread starterQUETZAL
- Start date
Thread Status: Hello
, There was no answer in this thread for more than 60 days.
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Hi Quetzal!
Just to verify that we're on the same page, here's the dictionary definition I found for Baba Ganoush:
eggplant purée: a dish in eastern Mediterranean cooking made from mashed eggplant, sesame seeds, garlic, olive oil, and lemon juice.
Now, this is a really easy recipe, what really matters are the ingredients. To make a bowl of dip that will serve about four, you need:
About 1 cup really good quality, well ground Tahini (i.e., sesame seed butter) with a delicate taste (personally, I don't like the whole-grain type - taste is too dominant).
About 2 Eggplant. They should be dark, shiny and fresh-looking, the lighter in weight the better (low water content), with as few seeds as possible.
Seasoning: Lemon, crushed garlic, olive oil, salt, black pepper.
Now, you should kind of bake the eggplants, either on an open fire, a taoster over or such, until the skins looks all burnt and black (flip them over occasionally) - the smell will make your mouth water!
When ready, use a spoon to scrape all the flesh out of the eggplant skin (some skin crumbs don't matter so much, just add a nice smoky flavour), chop and mash it up. Gradually add Tahini and mix (the Tahini will absorb some of the eggplant fluids), until you get a nice creamy texture. Add lemon juice, garlic, salt, pepper to taste - you can't go wrong on this one, just do it to your liking. Garnish with a sprinkle of olive oil, parsley, sweet Paprika, etc.
Variations: my grandmother used to make eggplant salad in a hundred different ways: try the above without Tahini, with Mayonnaise instead of Tahini, with chopped tomatoes/cucumbers/hard-boiled eggs, etc.
Best to eat as a dip with fresh Pita bread.
Bon appetite,
Ofer
Just to verify that we're on the same page, here's the dictionary definition I found for Baba Ganoush:
eggplant purée: a dish in eastern Mediterranean cooking made from mashed eggplant, sesame seeds, garlic, olive oil, and lemon juice.
Now, this is a really easy recipe, what really matters are the ingredients. To make a bowl of dip that will serve about four, you need:
About 1 cup really good quality, well ground Tahini (i.e., sesame seed butter) with a delicate taste (personally, I don't like the whole-grain type - taste is too dominant).
About 2 Eggplant. They should be dark, shiny and fresh-looking, the lighter in weight the better (low water content), with as few seeds as possible.
Seasoning: Lemon, crushed garlic, olive oil, salt, black pepper.
Now, you should kind of bake the eggplants, either on an open fire, a taoster over or such, until the skins looks all burnt and black (flip them over occasionally) - the smell will make your mouth water!
When ready, use a spoon to scrape all the flesh out of the eggplant skin (some skin crumbs don't matter so much, just add a nice smoky flavour), chop and mash it up. Gradually add Tahini and mix (the Tahini will absorb some of the eggplant fluids), until you get a nice creamy texture. Add lemon juice, garlic, salt, pepper to taste - you can't go wrong on this one, just do it to your liking. Garnish with a sprinkle of olive oil, parsley, sweet Paprika, etc.
Variations: my grandmother used to make eggplant salad in a hundred different ways: try the above without Tahini, with Mayonnaise instead of Tahini, with chopped tomatoes/cucumbers/hard-boiled eggs, etc.
Best to eat as a dip with fresh Pita bread.
Bon appetite,
Ofer
actually the seasoning is without black pepper! Furthermore the Tehina that you purchase at the stores is most likely to be raw- therefore you must first of all prepare the Tehina by adding lemon juice, a few cloves of garlic (depends on your taste), chilli peppers(if you like) and salt. only after you find that the tehina paste is ready do you add the eggplant and mix the whole thing together!
Another version to the above is adding chopped mint leaves to the mixture or cilantro or prmenganade seeds (highly recommended-ate it on sunday)!
enjoy!
Said
Another version to the above is adding chopped mint leaves to the mixture or cilantro or prmenganade seeds (highly recommended-ate it on sunday)!
enjoy!
Said
Just one thing to add as a tip, let the aubergine/egg plant get realy burnt (we use the open gas cooker for it),and the taste is Wicked.
We make it in much the same way (well Mum does LOL).
We make it in much the same way (well Mum does LOL).
Freediver81 said:
Come to think of it, Said, you are probably right about the black pepper. The Tahina I mix in raw, though. Great idea to add mint leaves, cilantro or prmenganate seeds (great pomagranates this time of year) - I'll try those soon and give you the credit!
Ofer
Didnt I read but yesterday how you are unaffected by the verbal lashings of a womans tongue? Sounds to me like you spend all your time in the kitchen! :hmmFreediver81 said:
Pastor said:
rofl rofl
My family owns a meat and seafood restaurant which seats 350 people in Old Jaffa overlooking the coasline and also the best and most famous bakeries in the Holylandl!!! Therefore I'm a very good cook! you could check that out with Deepthought!!! :ko
Said :hmm
I confirm!
EDIT: I confirm the restaurant/bakery buisness, don't remember Said ever cooking for me.
EDIT: I confirm the restaurant/bakery buisness, don't remember Said ever cooking for me.
Last edited:
Huan said:
Hi Huan!
did you make it or purchase it? you got the Arabic right! I'm impressed!
Said