Baba Ghanoush

Sobre esta receita

Um clássico tradicional com baba ghanoush. Este prato querido representa a essência da culinária confortável.

Ingredientes

Serve 6

• 2 largeingrediente principal(about 1 kg)
• 3 tbspmanteiga ou óleo
• 2 clovesa gosto(minced)
• 3 tbsplemon juice(freshly squeezed)
• 3 tbspextra virgin olive oil(plus more to serve)
• 1/2 tspground cumin(optional)
• 1/2 tspsalt(to taste)
• 1 tbspflat-leaf parsley(chopped)
• to garnishpaprika and pomegranate seeds

Instruções

1. 1

   Prepare

   Prepare os ingredientes.

   Don't rush; collapsed, fully soft flesh is key to smoky flavor.

2. 2

   Cozinhe

   Cozinhe em fogo médio até ficar pronto.

3. 3

   Tempere

   Tempere com sal e pimenta.

   Well-drained eggplant gives a thick, creamy, not soupy, dip.

4. 4

   Sirva

   Sirva quente.

5. 5

   Adjust and emulsify

   Stir in the olive oil and taste, balancing the lemon, salt, and garlic. Add a splash of cold water if you want it lighter and fluffier. The flavor should be smoky, tangy, and nutty all at once.

6. 6

   Serve

   Spread the baba ghanoush in a shallow bowl, make a swirl with the back of a spoon, and pool olive oil in the center. Garnish with paprika, parsley, and pomegranate seeds. Serve with warm pita.

   A generous final drizzle of good olive oil makes all the difference.

Variações

• •

  Adicione vegetais para variação.

Armazenamento

Dura 3 dias na geladeira.

Perguntas frequentes