Baba ganoush. Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed.
Season with salt and pepper to taste.
Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil.
Made with eggplant that's been fire roasted (either on a hot grill or under a broiler) to the point of shriveling, it can be served as a side dish.
Vous pouvez cuisiner Baba ganoush utilisant 6 ingr�dients et 8 �tapes. Voici comment vous cuisiner il.
Ingr�dients de Baba ganoush
- Vous avez besoin 1/2 de aubergine.
- C�est 2 cc de tahini (crème de sésame).
- Pr�parer 2 cc de huile d'olives.
- Vous avez besoin 4 cc de jus de citron.
- Vous avez besoin 1 de pincée ail haché.
- C�est de Sel, poivre.
Typically, though, it's a cold or room temperature spread, served with pita bread or crostini or crusty French bread…or a spoon. Prick eggplant with a fork and place on a cookie sheet lined with foil. Baba ganoush, also spelled baba ghanoush is a Mediterranean eggplant dip, popular in many Middle Eastern countries. It mostly has the same ingredients as hummus except for the chickpeas.
Baba ganoush �tape par �tape
- Couper la demi aubergine en deux, entailler le dessus et enduire d'huile. Déposer sur une plaque et faire cuire 30min à 200°C. La chair doit être tendre et la peau sèche..
- Enfermer l'aubergine cuite dans une boîte plastique et laisser reposer une nuit..
- Le lendemain matin, ôter la peau de l'aubergine, puis hacher la chair au mixer..
- Ajouter l'ail, le tahini puis l'huile, mixer..
- Ajouter le jus de citron cuillère après cuillère en mélangeant et goûtant pour vérifier l'acidité..
- Assaisonner au goût, laisser reposer au frigo..
- Servir frais sur des tartines grillées ou des bouchées de pain pita avec un trait d'huile d'olive sur le dessus..
- Bon mezze libanais ! 😋.
This creamy dip would be a great appetizer to serve at your next party or the perfect addition to a mezze platter. Baba ghanoush (UK: / ˌ b ɑː b ə ɡ æ ˈ n uː ʃ /, US: /-ɡ ə ˈ n uː ʃ,-ɡ ə ˈ n uː ʒ /; Arabic: بابا غنوج , romanized: bābā ġannūj), also spelled baba ganoush or baba ghanouj, is a Levantine appetizer of mashed cooked eggplant mixed with tahini (made from sesame seeds), olive oil, possibly lemon juice, and various seasonings. Where I grew up, and all over Middle East, this tasty eggplant dip is called baba ganoush (or baba Ganouj), which literally means "spoiled dad." (It's that good that if you ate it, you can't help but feel a bit spoiled)! In the Levant, it is called muttabal or s alat hatzilim, meaning eggplant salad. Baba Ganoush is an Middle Eastern Eggplant Dip, similar to hummus, only it is made with eggplant instead of garbanzo beans.