Step-by-Step Guide to Make Favorite Turkish Eggplant Salad (Baba Ganoush)
Hello everybody, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, How to Make Award-winning Turkish Eggplant Salad (Baba Ganoush). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Turkish Eggplant Salad (Baba Ganoush), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Turkish Eggplant Salad (Baba Ganoush) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must prepare a few ingredients. You can cook Turkish Eggplant Salad (Baba Ganoush) using 8 ingredients and 12 steps. Here is how you cook that.
I saw this recipe in a Turkish cookbook. This specific recipe is my own variation, as I changed the original recipe slightly to make a manageable amount with revised procedures. You can also grill the eggplant in an oven (bake for 1 hour after making cuts). I used an American eggplant, but you can also use the slim and long type. Try serving this dish with hummus (chickpea paste -and tortillas. For a manageable amount. Recipe by Kuminchan
Ingredients and spices that need to be Get to make Turkish Eggplant Salad (Baba Ganoush):
- 500 grams Eggplant
- 1 Vegetable oil
- 1 tsp Lemon juice
- 1 tbsp Tahini (or white sesame paste)
- 1 tsp Olive oil
- 1 clove Grated garlic
- 1/4 tsp Salt
- 1 lots Parsley
Steps to make to make Turkish Eggplant Salad (Baba Ganoush)
- Cut the tops off the eggplants and cut in lengthwise halves. Coat the frying pan thinly with vegetable oil, and place the eggplants with the cut surface facing down.
- Heat the frying pan over medium heat. Add some water (about 2 teaspoons) and cover the pan. Lower the heat and steam for 20 minutes. Turn the heat off, and cook with residual heat for 10 minutes.
- Remove the eggplants from the pan. Scoop out the flesh with a spoon.
- Mince the eggplant flesh roughly, and immediately add the lemon juice.
- Season with tahini, olive oil, garlic, and salt. Add a lot of finely chopped parsley.
- Dish it up and serve.
- Enjoy it with some tortillas.
- When I had this dish at a restaurant, it was served with a scoop of yogurt.
- Lebanese eggplant salad tastes lighter, as it doesn't use any tahini.
- The Lebanese recipe uses yogurt instead of lemon juice and tahini. Chop it up roughly, or use a blender to make it a purée.
- I made mine without any garlic so that it tastes refreshing - perfect to eat during the summer.
- Make a dent and fill it with olive oil... It feels just like you're at a Lebanese restaurant.
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So that's going to wrap this up for this exceptional food Steps to Make Perfect Turkish Eggplant Salad (Baba Ganoush). Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!