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Sugar and spice and all things without price

среда, 01. фебруар 2017.

Baba Ganoush



Scroll down for Recipe in English

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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