Guide to Make Turkish Eggplant Salad (Baba Ganoush) in 27 Minutes for Young Wife

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, turkish eggplant salad (baba ganoush). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Turkish Eggplant Salad (Baba Ganoush) is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Turkish Eggplant Salad (Baba Ganoush) is something that I have loved my entire life.

Eggplant salad is one of the most common Turkish meze. It is also called baba ghanoush recipe in some countries. One of the best companions of Rakı (or Ouzo).

To get started with this recipe, we have to first prepare a few components. You can have turkish eggplant salad (baba ganoush) using 8 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Turkish Eggplant Salad (Baba Ganoush):

1. Get 500 grams Eggplant
2. Prepare 1 Vegetable oil
3. Take 1 tsp Lemon juice
4. Take 1 tbsp Tahini (or white sesame paste)
5. Prepare 1 tsp Olive oil
6. Take 1 clove Grated garlic
7. Get 1/4 tsp Salt
8. Make ready 1 lots Parsley

Baba ganoush, a Middle Eastern eggplant- and tahini-based dip, takes on a concentrated smoky flavor when the eggplant is first charred over a gas flame or on the grill (a broiler works, too), then spun in a salad spinner to remove moisture from the flesh. Slowly emulsifying the olive oil with the tahini. Turkish eggplant salad is a traditional appetizer, or 'meze.' If you love eggplants, try our easy recipe with only three ingredients. Roasted eggplant salad made Turkish style is one of my favorite ways to use eggplant.

Steps to make Turkish Eggplant Salad (Baba Ganoush):

1. 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.
2. 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.
3. Remove the eggplants from the pan. Scoop out the flesh with a spoon.
4. Mince the eggplant flesh roughly, and immediately add the lemon juice.
5. Season with tahini, olive oil, garlic, and salt. Add a lot of finely chopped parsley.
6. Dish it up and serve.
7. Enjoy it with some tortillas.
8. When I had this dish at a restaurant, it was served with a scoop of yogurt.
9. Lebanese eggplant salad tastes lighter, as it doesn't use any tahini.
10. The Lebanese recipe uses yogurt instead of lemon juice and tahini. Chop it up roughly, or use a blender to make it a purée.
11. I made mine without any garlic so that it tastes refreshing - perfect to eat during the summer.
12. Make a dent and fill it with olive oil… It feels just like you're at a Lebanese restaurant.

It's traditionally eaten as a cold starter, or 'meze,' but it also works as an appetizer dip. Turkish style Baba Ganoush Without Tahini is screaming summer with its refreshing ingredients. Tangy and slightly garlicky, this chunky eggplant dip Sometimes we even leave it as it is and call it roasted eggplant salad, almost with the same ingredients. In the original post, I wanted to serve it as. Baba Ganoush requires a grill: False Baba Ganoush requires a gas stove: False Baba Ganoush can be made by anyone anywhere with access to a I was looking for something quick and easy to make with eggplant from my garden.

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