How to Prepare Perfect Baba Ghanoush

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, baba ghanoush. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Baba Ghanoush is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Baba Ghanoush is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook baba ghanoush using 16 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Baba Ghanoush:

1. Make ready Eggplant, 2 Large
2. Take Pinch Sea Salt,
3. Get Pinch Black Pepper,
4. Get Canola / Peanut / Vegetable Oil, A Few Drizzle
5. Get 2 TBSP Good Quality Tahini,
6. Take 1 TBSP High Quality Peanut Butter Preferably Pic's,
7. Get 1/2 TSP Cumin Powder,
8. Make ready 2 TBSP Extra Virgin Olive Oil,
9. Get Pinch Dried Mushroom Powder,
10. Get 2 Cloves Garlic Grated,
11. Take Fresh Lemon Juice, 1/2 Lemon
12. Get Fresh Lemon Zest, 1/2 Lemon
13. Get 1/2 TSP Smoked Paprika,
14. Prepare Pita Bread Homemade or Store-Bought, To Serve
15. Get Cauliflower Couscous, To Serve
16. Prepare Parsley Coarsely Chopped, For Garnishing

Instructions to make Baba Ghanoush:

1. Pls visit: https://www.fatdough.sg/post/couscous-sweet-potato-boats for the couscous recipe.
2. Pls visit: https://www.fatdough.sg/post/2018/10/03/greek-pita-bread for the pita bread recipe. You can replace the milk with any dairy-free milk for vegan options.
3. Preheat oven to 200 degree celsius or 400 fahrenheit. - - Slice the eggplants in halves lengthwise. - - Rub the cut surface with some salt. - - Set aside on a wire rack for about 15 mins.
4. This will draw out excess moisture from the eggplants. - - Pad the eggplants dry. - - Transfer onto a baking tray lined with parchment paper. - - Season with salt and pepper.
5. Drizzle some oil over the top. - - Turn the eggplants, cut side down. - - Wack into the oven and roast for about 45 mins or until they almost fall apart. - - Remove from the oven.
6. Set aside until cool enuff to handle. - - Once cooled, use a spoon and scrape out the flesh from the skins. - - Discard the skins and transfer the flesh onto a sieve over a bowl. - - Gently press to release more moisture and liquid from the flesh. - - Do not overdo it by pressing too hard.
7. Transfer the flesh onto a large mixing bowl. - - Add in tahnini, peanut butter, olive oil, garlic, cumin, paprika, mushroom powder, lemon juice and zest.
8. Stir to combine well. - - Taste and adjust for seasonings with more salt and pepper. - - Drizzle some more olive oil over the top and garnish with parsley. - - Serve immediately with pita bread and cauliflower couscous.

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