Ingredientes para Baba Ganouy Baba Ghanoush Baba Gannoujh
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Como fazer Baba Ganouy Baba Ghanoush Baba Gannoujh
- Preheat your oven to 250°F (120°C).
- Select 2-3 large, shiny eggplants (dull eggplants are often older and less flavorful). Trim the stem ends and prick the eggplants all over with a fork.
- Place the eggplants directly on the middle oven rack and bake for 50-60 minutes, or until the skin is completely collapsed and the flesh is very soft.
- Remove the eggplants from the oven using oven mitts and let them cool completely until comfortable to handle.
- Once cooled, cut the eggplants in half lengthwise and scoop out the flesh, discarding the skins.
- In a food processor, combine the eggplant flesh with 1/4 cup tahini, 2 tablespoons lemon juice, 2 cloves garlic (minced), 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Process until completely smooth and creamy, scraping down the sides as needed.
- With the motor running, slowly drizzle in 2-4 tablespoons of olive oil until you reach your desired consistency. Taste and adjust seasoning as needed. Remember, the garlic and pepper will intensify as it sits.
- Transfer the Baba Ghanoush to a serving bowl. Drizzle with extra olive oil and garnish with a sprinkle of paprika or chopped fresh parsley (optional).
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
27g
Fat
11g
Carbs
8g
