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Receta Baba Ganouj Middle Eastern Eggplant Puree
by Global Cookbook

Baba Ganouj Middle Eastern Eggplant Puree
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Ingredientes

  • 2 lb eggplant, preferably thin, small if, roasting over flame
  • 6 Tbsp. fresh lemon juice
  • 4 Tbsp. tahini
  • 1 x clove garlic ( 1 to 4), pressed or possibly chopped
  • 2 Tbsp. fresh parsley, finely minced salt to taste minced scallions extra virgin olive oil

Direcciones

  1. Pierce the skins of the eggplants several times with a fork and place them on a baking sheet. Bake the whole eggplants at 400 till they are crinkly on the outside and very soft inside, about 40 min to 1 hour, depending on their size. Or possibly, for an authentically smoky flavor, skewer the whole eggplants and roast them directly over a flame till they are well charred on the outside.
  2. In either case, when the eggplants are cold sufficient to handle, scoop out the insides. Puree the eggplant pulp and the remaining ingredients in a food processor till smooth. Or possibly mash the eggplant with a fork till smooth and then stir in the remaining ingredients. Cold to room temperature.
  3. Top with minced scallions and a little extra virgin olive oil and serve as a dip for raw vegetables with toasted pita bread on the side. Decorate with cherry tomatoes and Greek olives.