How to Prepare Award-winning Grilled eggplant puree and tahini - baba ghannouj

Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a special dish, grilled eggplant puree and tahini - baba ghannouj. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Grilled eggplant puree and tahini - baba ghannouj is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Grilled eggplant puree and tahini - baba ghannouj is something which I have loved my entire life.

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

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

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

Instructions 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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