How to Make Perfect Grilled eggplant puree and tahini - baba ghannouj suitable for every moment!

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Both dips originated in the Eastern Mediterranean, and they're often served together with pita bread and raw, crisp veggies. You can use baba ganoush like you would hummus—as a dip or spread. Fire Roasted Grilled Eggplant (smoky Baba Ghannoush dip) Lebanese Recipe!

You need large eggplants.
Prepare garlic, crushed.
You need to prepare tahini, sesame paste.
Use lemon juice.
You need salt.
Provide - For garnishing:.
You need parsley, chopped.
Provide pomegranate seeds, optional.

Short Tips:

If a recipe says to use a certain sort of pan, then use that pan. If you merely own one nonstick pan, the best tip we will provide you with is to wait for a decent sale at a kitchen store, then purchase yourself a stainless-steel pan and a cast iron pan. Also its smart idea to switch low cost nonstick pans each few years, as the coating can wear down over the years.

Cut the eggplants in half (lengthwise) and place on a broiler pan (cut side down)..
Put under a broiler until the outside skin is charred black and the pulp inside soft. You can test for its readiness by inserting a knife or fork to see if it passes through easily..
Once it is cooked you can easily peel off the skin. Discard the skin..
Place the eggplant pulp in a bowl and let it cool for 1 hr in the refrigerator. After cooling, some water might sweat out of the eggplant pulp; discard the extra liquid before using..
In a food processor, blend together the eggplant, crushed garlic, tahini, lemon juice and salt. Make sure to have the processor on slow mix..
Adjust salt, lemon or tahini according to taste..
Serve in a shallow dish with a drizzle of olive oil and pita bread..
Garnish with chopped parsley or fresh pomegranate seeds..

Serve it alongside some fresh pita bread and vegetables for a delicious Mediterranean spread. The other day I was bringing my car in for a detailing (lots of friends and family. Baba ghannouj is a Middle Eastern dip made from eggplant. The tahini adds creaminess and the garlic and lemon juice bring flavor and freshness. Baba ghannouj is traditionally served with pita bread (toasted or fresh); however, many people enjoy it as a chip dip with potato chips or tortilla chips.

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