Difference between revisions of "Traditional Baba Ganoush"
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(Created page with "Based on [http://allrecipes.com/recipe/traditional-baba-ghanoush recipe from allrecipes]. Ingredients: * 1 large eggplant * 1 1/2 Tablespoons Tahini * 4 garlic cloves, mashed...") |
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| Line 4: | Line 4: | ||
* 1 large eggplant | * 1 large eggplant | ||
* 1 1/2 Tablespoons Tahini | * 1 1/2 Tablespoons Tahini | ||
| − | * | + | * 1 large garlic clove, mashed/minced |
* 1/2 lemon, juiced (1 oz) | * 1/2 lemon, juiced (1 oz) | ||
* 1T olive oil (or to taste) | * 1T olive oil (or to taste) | ||
| Line 12: | Line 12: | ||
Method: | Method: | ||
| − | # Turn heat on stove element(s) to medium or high. Char outside of eggplant. | + | # Turn heat on (gas) stove element(s) to medium or high. Char outside of eggplant, resting on grate and turning occasionally with tongs. |
# Set oven to 400 F. | # Set oven to 400 F. | ||
# Pierce crown of eggplant (near stem) and/or score sides. | # Pierce crown of eggplant (near stem) and/or score sides. | ||
| Line 20: | Line 20: | ||
# Add all ingredients but the parsley and some of the oil, stir and salt to taste. | # Add all ingredients but the parsley and some of the oil, stir and salt to taste. | ||
# Mix thoroughly and allow to stand (to allow flavors to mix and blossom). | # Mix thoroughly and allow to stand (to allow flavors to mix and blossom). | ||
| − | # | + | # Serve drizzled with a little oil and sprinkled with parsley flakes, and pepper flakes, if desired. |
| + | |||
| + | Notes: | ||
| + | * Original recipe calls for 4 cloves of garlic per eggplant. Either these folks are using HUGE eggplants or small/mild garlic cloves. | ||
[[Category:Dishes]] | [[Category:Dishes]] | ||
Latest revision as of 14:14, 14 September 2015
Based on recipe from allrecipes.
Ingredients:
- 1 large eggplant
- 1 1/2 Tablespoons Tahini
- 1 large garlic clove, mashed/minced
- 1/2 lemon, juiced (1 oz)
- 1T olive oil (or to taste)
- salt to taste
- 1 pinch dried parsley flakes (garnish)
- 1/2 teaspoon red pepper flakes (optional)
Method:
- Turn heat on (gas) stove element(s) to medium or high. Char outside of eggplant, resting on grate and turning occasionally with tongs.
- Set oven to 400 F.
- Pierce crown of eggplant (near stem) and/or score sides.
- Roast charred eggplant until it collapses. (about 40 minutes to 1 hour).
- Let eggplants cool until cool enough to handle.
- Peel eggplant and discard skin. Chop eggplant roughly and add to clean bowl.
- Add all ingredients but the parsley and some of the oil, stir and salt to taste.
- Mix thoroughly and allow to stand (to allow flavors to mix and blossom).
- Serve drizzled with a little oil and sprinkled with parsley flakes, and pepper flakes, if desired.
Notes:
- Original recipe calls for 4 cloves of garlic per eggplant. Either these folks are using HUGE eggplants or small/mild garlic cloves.