среда, 01. фебруар 2017.

Baba Ganoush



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Još jedan odličan namaz sa patlidžanom. Može se jesti kao predjelo sa komadićima povrča ili sa pita hlebom

1 patlidzan srednje veličine
1 veći čen belog luka. iseckan
1 limun, sok
2 Kašike Tahinija ( kod verice na blogu pogledajte recept Puter od susama)
 morska so
opcionalno: 2 Kašike svežeg peršuna ili bosiljka
maslinovo ulje



Priprema

Predgrejemo rernu na srednje.
Isečemo patlidžan na kriške pa posolimo i ostavimo da stoji dok so upije tečnost. Operemo i osušimo.
Poredjamo na pleh sa malo maslinovog ulja i pečemo 8 do 10 minuta. Malo posolimo. Okrećemo nekoliko puta , dok lepo ne porumene

Zavijemo u foliju da sačuvamo sok. Oljuštimo koru.
Stavimo sve sastojke u blender dok se lepo ne sjedine.

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Baba Ganoush


Very nice dip quickly made, served with vegetables or pita or chips.

Ingredients

  • 1 medium or 3/4 of a large eggplant
  • 1 large clove garlic, grated or finely minced
  • 1 lemon, juiced
  • 2 Tbsp Tahini
  • sea salt
  • Optional: 2 Tbsp fresh cilantro, parsley or basil, chopped
  • olive oil (for roasting)
Create
  1. Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
  2. Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
  3. Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
  4. Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.

  1. Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.
  2. Serve with pita and/or pita chips and veggies. Will keep covered in the fridge for several days.


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