Hi, I am Marie. Today, I will show you a way to prepare turkish eggplant salad (baba ganoush) recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Turkish Eggplant Salad (Baba Ganoush) Recipe
Turkish Eggplant Salad (Baba Ganoush) is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Turkish Eggplant Salad (Baba Ganoush) is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook turkish eggplant salad (baba ganoush) using 8 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Turkish Eggplant Salad (Baba Ganoush):
- Prepare 500 grams Eggplant
- Get 1 Vegetable oil
- Take 1 tsp Lemon juice
- Get 1 tbsp Tahini (or white sesame paste)
- Prepare 1 tsp Olive oil
- Make ready 1 clove Grated garlic
- Get 1/4 tsp Salt
- Get 1 lots Parsley
Instructions 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.
So that is going to wrap it up with this distinctive dish turkish eggplant salad (baba ganoush) recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
