Easy homemade aubergine caviar (eggplant dip)
In this video we'll guide you through the simple steps to create a classic mouthwatering eggplant dip.
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Greek Roasted Eggplant Dip (Melitzanosalata) | Akis Petretzikis
Roasted Eggplant Dip | Akis Petretzikis
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Chef: Akis Petretzikis
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Roasted Eggplant Dip Recipe | Baba Ganoush
Hey Foodies! Creamy, smoky, savory eggplant dip with tahini, garlic and citrus, this Baba Ghanoush recipe is a must try! Perfect dip for veggie sticks and wheat tortillas!
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Ingredients:
4 pcs medium eggplants
3 cloves garlic
2 tbsp lemon juice
1/4 cup tahini
1/3 cup olive oil
1/4 tsp cumin powder
season with salt
Garnish:
olive oil
smoked paprika
pumpkin seeds
dill leaves
Serve with vegetables sticks and tortilla chips
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#RoastedEggplantDip #EggplantDip #BabaGhanoush #BabaGanoush
The Best Baba Ganoush Recipe » Easy Eggplant Spread
This baba Ganoush recipe is incredibly easy to make and jam-packed with delicious eggplant, roasted garlic, and tahini flavors!
This appetizer, or side dish, is a classic levant region recipe consisting of mashed cooked eggplant that is mixed with seasonings, olive oil, lemon juice, and tahini. Interestingly enough the baba Ganoush we eat most often in the United States is actually something called Mutabbal.
Authentic baba ganoush does not use tahini and is usually garnished with pomegranate molasses or seeds and olive oil while being mixed with tomatoes and other veggies. So not to confuse anyone, we’ll stick with the version we most commonly eat here in the US.
• 2 large eggplant, about 3 pounds total
• ¼ cup garlic confit
• ¼ cup tahini
• juice of 1 lemon
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne
• ¼ cup garlic confit oil
• sea salt to taste
Makes 4 cups
Prep Time: 5 minutes
Cook Time: 25 minutes
Procedures:
1. Preheat the grill to high heat, 450° to 550°.
2. Add the eggplants and cook on all sides until softened and roasted, which takes about 25 minutes.
3. Remove the eggplants and let cool slightly before slicing in half and scraping out the fruit inside. Discard the peelings.
4. Add the eggplant to a food processor and process on high speed until smooth.
5. Next, add in the garlic, tahini, lemon juice, cumin, cayenne, and salt and process on high speed until smooth.
6. While processing on high speed slowly drizzle in the olive oil until mixed in.
7. Serve and optional garnishes of olive oil, cayenne, and chopped parsley.
Chef Notes:
Make-Ahead: This can be made up to 1 day ahead of time. Simply keep it covered in the refrigerator until it is ready to be served.
How to Store: Keep covered in the refrigerator for up to 3 days. Baba Ganoush does not freeze well.
If you would like to make a classic baba ganoush instead of Mutabbal, remove the tahini, and garnish with pomegranate syrup or seeds, as well as olive oil. In addition, there is no need to process it in a food processor, simply chop with a knife or mash with a fork.
You can use either raw or roasted tahini in this recipe.
If cayenne is too spicy simply substitute with paprika.
There will be plenty of garlic confit and roasted garlic olive oil left over after this recipe and both will keep in the refrigerator for up to 7 days.
When the eggplant is done roasting the outside skin will firm up and be slightly crispy.
Baba Ghanoush Eggplant Dip
Get full recipe here
Awesome smoked eggplant, olive oil and garlic dip. With cayenne pepper and cilantro. Perfect with pita bread or raw vegetables.
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Turkish Roasted Eggplant Dip [Köz Patlıcan]
#recipesaresimple
#roastedeggplantdip
Roasted eggplant is used in lots of cuisines. In Turkey, one such preparation is very similar to Mutabbal or Baba Ganoush, but is served differently. I am totally in love with this and can finish a bowlful with some warm Khubz or any pita bread. It may also be served with Rice dishes and Pilafs. I have served it with Chicken Kapama. Thanks once again to Kumru for teaching me how it is authentically made
music - dear autumn - IKSON
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