PUBLic Service Announcement: Pope Ganoush does not require smoked sweet pepper or acidity organizations, or in fact any type of preservation outside lemon juice. There are some declines that I will buy happily – tzatziki, taraasalata, even Chickpeasand With caution due But it seems that this smoke eggplant ponds are always harsh and compared to the fresh, true deal.
Preparatory 15 minutes
sink 30 minutes
Cook 40 minutes
Serving 2-4
2 Great Eggplant (About 650 g)
2 tablespoons of flour
1 lemon juiceIn addition to a little additional to finish
2 garlic clovesExfoliate
1 small mintOr flat parsley, and the chosen papers
saltTo taste
1 tablespoon of pomegranate seeds (My choice)
2 tablespoons of virgin olive oil
1 tray, barbecue, barbecue or grilled?
The key here is to rotate the eggplant over a high heat until it drinks the skin and grill the meat. The easiest and best way to do this is on barbecue, but if you have a gas hobby, you can also do this there. Instead, use a top grill or a hot oven, but doing this means that you will miss some of this wonderful smoke flavor.
2 tingling and grill …
Regardless of the approach you choose, prick the eggplant everywhere with a fork, so that Steam can escape during the two. If you are using a barbecue, put it on a slightly painted grill over high heat and watch it, and turn it until the skin is burned and burned, and the body collapses. Do the same if the use of an upper grill.
3 … or cook on the stove
If you use Hob Gas, put the eggplant directly on the flame, and turn as required. If the eggplant is very wide, you can finish cook them in a hot oven – 240 ° C (fan 220 ° C)/475 f/GAS 9 – or bake from scratch at the same temperature for about 40 minutes. If you have BlowTorch, this is the idea of burning it first.
4 remove the body
Open the long eggplant slot, then acquire the long circumambulation of the soft meat from the inside; Ignore leather. Place the body in a sieve, and perfectly, leave it to drain the pelvis or a bowl for about 30 minutes, as this will give you a more popular result. Instead, press the body over the sieves to get rid of excess water.
5 Now mix flavors
Meanwhile, put the tahini in a medium bowl (if it is separated in the jar, which is completely normal, it gives it a good uproar to reintegrate the oil first) and stir into the lemon juice; It will take the mixture when adding it for the first time, but keep stirring and it will be relieved soon.
6 Add garlic and herbs
Garlic (with a crusher, mortar or heavy knife) and add it to the tahini mixture. Mix the mint leaves from the legs (or trim the stems of the pigs from the flat parsley), then cut almost until you get three tablespoons. Treasure two thirds of the herbs in the tahini mixture, and save the rest as a decoration.
7 Mix in eggplant meat
Gently escape from the stranded eggplant strands with a junction, just to disassemble the long threads and make it easy to eat and eat without the need for a knife. Season with a little salt, then stir the flour mixture. Squeeze and control salt or lemon juice, if needed.
8 plate and decorations
Transfer to the serving bowl, if necessary, then overcome the remaining herbs and scatter pomegranate seeds (although it is definitely not required, it looks very beautiful. Instead, add a little grated lemon or some hot pepper chips to rush from additional colors – up to you).
9 oil dress and serve
Pour a trench of oil around the edge of Baba Ganoush, then serve with warm flat bread and other varied features, or with grilled meat. If you do not eat it immediately, cover the room temperature for a few hours, or in the refrigerator (incomplete appetizers, which must be added fresh) for up to three days. Return to room temperature before serving.
