Recipe of Super Quick Homemade Grilled eggplant puree and tahini - baba ghannouj

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, grilled eggplant puree and tahini - baba ghannouj. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Grilled eggplant puree and tahini - baba ghannouj is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Grilled eggplant puree and tahini - baba ghannouj is something which I have loved my whole life.

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

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

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