MELITZANOSALATA (BABA GANNOOJ)
Steps:
- 1. On a very hot grill, cook the eggplants turning till charred all over. Grill until skins darken and wrinkle on all sides and eggplants are uniformly soft when pressed with tongs, about 25 minutes for large globe eggplants, 20 minutes for Italian eggplants, and 15 minutes for Japanese eggplants, turning every 5 minutes and reversing direction of eggplants on grill with each turn. Transfer eggplants to rimmed baking sheet and cool 5 minutes. 2. Set small colander over bowl or in sink. Trim top and bottom off each eggplant. Following illustration 3, slit eggplants lengthwise and use spoon to scoop hot pulp from skins and place pulp in colander (you should have about 2 cups packed pulp); discard skins. Let pulp drain 3 minutes. 3. Transfer pulp to workbowl of food processor fitted with steel blade. Add lemon juice, oil, garlic, tahini, 1/4 teaspoon salt, and 1/4 teaspoon pepper; process until mixture has coarse, choppy texture, about eight 1-second pulses. Adjust seasoning with salt and pepper; transfer to serving bowl, cover with plastic wrap flush with surface of dip, and refrigerate 45 to 60 minutes. To serve, use spoon to make trough in center of dip and spoon olive oil into it; sprinkle with parsley and serve.
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azhar qurban
[email protected]This was my first time making melitzanosalata baba ganoush and it turned out great! I was surprised at how easy it was to make. I will definitely be making this again.
Sakinaislamic Orphanagecentre
[email protected]I've made this recipe a few times now and it's always a hit. It's so easy to make and the flavors are amazing. I love serving it with pita bread and vegetables.
Likhona Ntwini
[email protected]Overall, I thought this was a good recipe. It was easy to make and the flavors were good. I would definitely recommend it to others.
Luis Pulido
[email protected]The tahini sauce was a bit too thick for my liking. I would have preferred it to be a little thinner.
PTI Mohmand
[email protected]This was a bit too smoky for my taste. I think I would have preferred to roast the eggplant for a shorter amount of time.
Skullrillx_Online TM
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this dish. The eggplant was roasted to perfection and the tahini sauce was very flavorful. I would definitely make this again.
Satar Khan
[email protected]This was a great recipe. The instructions were easy to follow and the dish turned out perfectly. I would definitely recommend this recipe to others.
Andrei Cosmin
[email protected]Delicious! I made this for a party and it was a huge hit. Everyone loved it. I'll definitely be making it again.
Heather Haynes
[email protected]Really enjoyed this recipe. I've made baba ganoush before, but this was the first time I've tried it with eggplant. The eggplant added a nice smoky flavor. I also loved the tahini sauce. It was so creamy and flavorful.
Mohamed Salah
[email protected]This melitzanosalata baba ganoush was outstanding! The flavors were so well-balanced and the texture was perfect. It was smoky, creamy, and had a slight tang. I served it with pita bread and vegetables, and it was a huge hit. Will definitely be makin