Easiest Way to Prepare Favorite Grilled eggplant puree and tahini - baba ghannouj

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, grilled eggplant puree and tahini - baba ghannouj. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Grilled eggplant puree and tahini - baba ghannouj is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Grilled eggplant puree and tahini - baba ghannouj is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook grilled eggplant puree and tahini - baba ghannouj using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Grilled eggplant puree and tahini - baba ghannouj:

1. Take 2 large eggplants
2. Get 2 cloves garlic, crushed
3. Make ready 1/4 cup tahini, sesame paste
4. Take 1/4 cup lemon juice
5. Take 1 teaspoon salt
6. Prepare - For garnishing:
7. Prepare 1 tablespoon parsley, chopped
8. Prepare 1 tablespoon pomegranate seeds, optional

Steps to make Grilled eggplant puree and tahini - baba ghannouj:

1. Cut the eggplants in half (lengthwise) and place on a broiler pan (cut side down).
2. 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.
3. Once it is cooked you can easily peel off the skin. Discard the skin.
4. 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.
5. In a food processor, blend together the eggplant, crushed garlic, tahini, lemon juice and salt. Make sure to have the processor on slow mix.
6. Adjust salt, lemon or tahini according to taste.
7. Serve in a shallow dish with a drizzle of olive oil and pita bread.
8. Garnish with chopped parsley or fresh pomegranate seeds.

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