Babaganoush - cooking recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Those who have visited one of the Asian countries at least once have an idea of what baba ghanoush is. The recipe for this dish is familiar to every oriental chef. Young housewives, in order to fill the gap in their knowledge, can try to cook this original dish using one of the recipes described below.

Fragrant snack

In the East and in many Mediterranean countries, every girl knows how to make baba ghanoush. The recipe for its preparation is passed from mother to daughter, taking into account local traditions and personal taste preferences. Basically, it's a liquid spread or sauce appetizer that can be spread on bread or toast. There are many different options for its preparation. But all of them must have two main ingredients in their composition: eggplant and sesame seed paste (tahini). Every home has its own way of preparing baba ghanoush. The recipe may include the following components: 2 eggplants, some greens (cilantro and parsley), two tablespoons of lemon juice and olive oil, a couple of cloves of garlic, spices (s alt, ground coriander and black pepper), blacksesame as a decoration, and for tahini you need 100 grams of regular sesame seeds and 35 grams of vegetable oil.

In this case it all starts with vegetables:

1. Washed eggplants should be placed on a baking sheet covered with parchment and baked in the oven, which is heated to 200 degrees, for about half an hour. During this time, the food should become soft enough for the knife to easily penetrate inside.
2. Free time can be spent on cooking tahini. To do this, sesame seeds must be ground in a blender, and then mixed with oil.
3. Release the baked eggplants from the peel, and then grind with lemon juice in a puree, adding garlic.
4. Combine both prepared mixtures.

Before serving, put the "babaganoush" on a plate, pour plenty of oil, sprinkle with black sesame seeds and decorate everything with herbs.

Original combination

Many African countries also love baba ghanoush. The recipe for its preparation today has changed a little. In modern families, the following set of products is often used: for 2 eggplants, 2 pcs. bell pepper, 2 tablespoons of any yogurt, olive oil, juice of half a lemon, a tablespoon of sesame seeds, s alt, 3 cloves of garlic, ½ teaspoon of coriander and cumin, black pepper and a bunch of parsley.

In this case, the cooking process is as follows:

1. Eggplants and peppers are roasted over an open fire so that the flesh acquires a pleasant smoky flavor. To do this, they can be placed ongrate in the oven or send to the grill.
2. After 20 minutes, the products can already be delivered.
3. After that, you need to remove the peel from them, and then chop the insides of the eggplant with a knife, and cut the pepper into cubes.
4. Mix the ingredients, adding yogurt, lemon juice, herbs and garlic.
5. Mash the sesame seeds in a mortar and then season with s alt, cumin, pepper and oil.

Combining the prepared compositions, you need to let the mixture stand for a while.

Unusual option

For thrill-seekers, you can offer a not quite standard version of the baba ghanoush pasta. A recipe with a photo in this case will be especially useful - it will help to control each stage of the process.

To work, you will need the following components:

for 4 tomatoes 2 eggplants, 3 cloves of garlic, half a chili pepper, 3 tablespoons of thick yogurt and lemon juice, a bunch of herbs (basil, dill, parsley) and 5 tablespoons of olive oil

The work takes place in several stages:

1. First, vegetables need to be baked in the oven for 20 minutes, brushing them with vegetable oil. You can use the microwave if you wish. This will significantly reduce the cooking time. It will take no more than 9 minutes. After cooling, the products will need to be completely peeled.
2. First, grind the washed greens in a blender with garlic.
3. Then add all other ingredients one by one. Eggplant with pepper should be introduced last.
4. The finished product is better on the tableserve in a wide plate, drizzled with yogurt or butter.

This appetizer will be a great addition to any meat. Although the locals are used to eating it mainly with bread (lavash).

Popular way

In Australia, they also cook eggplant baba ghanoush. The recipe, however, is slightly different from that used by oriental chefs. Here it is customary to take as initial ingredients:

for 1 large eggplant, half a clove of garlic, one and a half tablespoons of vegetable oil, a quarter teaspoon of caraway powder, juice of 1/3 medium lemon, a tablespoon of ready-made tahini paste, a little feather onion (or parsley) and pomegranate seeds

Preparing the famous snack using the usual technology:

1. First, the eggplant is baked in the oven, generously brushed with oil. After that, it is laid on a wire rack and left to cool, making a large incision with a knife.
2. All components are connected together. According to the rules, this should be done with a fork, but now housewives are increasingly using a blender. First, eggplant, tahini, garlic, cumin and lemon juice are taken. After that, spices and herbs are added. Oil is usually poured directly into the plate on top of the finished mass.

Crushed greens and pomegranate quarter seeds are used for decoration. On the table, this dish looks very picturesque.

Pro Advice

The popular baba ghanoush is prepared a little differently according to David Leibovitz's recipe. The famous cookbook author uses something out of the ordinary.combination of ingredients.

For 2 medium-sized eggplants, he takes the same amount of chili peppers and garlic cloves, the juice of one small lemon, a pinch of cumin, s alt, and one and a half tablespoons of sesame paste and olive oil.

The way the appetizer is prepared is not much different from the previous options:

1. First of all, washed and dried eggplants are baked in the oven for half an hour. First, they must be pricked in several places with a fork.
2. While baking is in progress, tahini should be mixed separately with lemon juice. It is necessary to achieve such a concentration that both components simply complement each other.
3. Separately crush the cumin with s alt, garlic and chili in a mortar and mortar.
4. Combine both mixtures, then add oil and finely chopped mint.
5. Pulp the eggplant pulp with a fork, and then combine all the ingredients.

The dish is served at the table in a salad bowl and eaten with fresh lavash.

Tender sauce

Some experts consider the popular dish not an appetizer, but just a sauce, which is also called “babaganoush”. The recipe for this product can be as simple as possible. All you need is eggplant, yogurt, garlic, tahini, s alt and lemon juice.

The whole process consists of two stages:

1. First, eggplants are baked on a baking sheet in the oven for 50 minutes. They must first be cut into pieces. After that, the products should cool down naturallyway. This will take 15 minutes.
2. Load all the ingredients into a food processor and mix until they turn into a plastic homogeneous mass.

The finished sauce should be put on a plate, and then garnished with chopped parsley and ground red pepper. It is customary to serve toast along with fragrant pasta. In principle, it can also be spread on fresh bread. Here, everyone chooses for himself the most convenient way to use.

Traditional

In Turkey, there is a slightly different idea of making babaganush pasta. The classic recipe used by local chefs includes the following essential ingredients.

2 large eggplants require 40 milliliters of olive oil, 75 grams of shelled walnuts, some s alt, 30 milliliters of lemon juice and a glass of yogurt.

A popular snack is prepared as follows:

1. First, fresh eggplant must be grilled. They should become softer and take on a light smoky flavor. If the house does not have such a device, then you can simply use the oven. To prevent vegetables from exploding when heated, they must first be pierced with a knife or fork.
2. Use a tablespoon to scoop out the pulp from the cooled vegetables and then mix it with the prepared ingredients.
3. For flavor, you can add some mayonnaise and chopped cilantro to the pasta.

Before serving, the finished product will remainjust garnish with nuts. While eating, they will pleasantly complement the already quite delicate taste of the original snack. This is optional, but can be used as an option.