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Eggplant salad - Baba ganoush

Eggplant salad - Baba ganoush


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We wash the eggplants, dry them and bake them on the grill, in the oven or on a hob on the stove, each one as best he can.

We peel them and drain them on a sloping surface.

Until the eggplant cools, peel the onion and grate it or cut it. In two tablespoons of hot oil, heat the onion and leave it to cool.

Because I wanted to have something crunchy in my salad, I cut a yellow pepper into cubes.

Finely chop the cold eggplants and place them in a bowl. Add tahini paste, salt, pepper, chopped onion and diced pepper.

Homogenize and let cool, where it would be good to stay about 2 hours.

Serve with toast, stick, tomato salad or anything else you like.




BABA GANOUSH - a Lebanese, nutritious and tasty eggplant salad

Baba ganoush is an eggplant salad inspired by Lebanese cuisine, in which some new ingredients are added.

Baba ganoush resembles our classic eggplant salad, but other ingredients are added: tahini paste, garlic, parsley and lemon juice.

All this turns the classic eggplant salad into a fragrant and healthy dish.

Baba ganoush - Eggplant salad in oriental style

ingredients

  • 3 medium-sized eggplants
  • 3 cloves of garlic suitable for size, grind
  • 3 tablespoons sesame paste (tahini)
  • juice of half a lemon, freshly squeezed
  • 1 tablespoon olive oil
  • finely chopped green parsley leaves
  • salt

Preparation of sesame paste

In a hot pan, over medium heat, put 140 g of sesame seeds. Leave for 3-5 minutes, stirring constantly. Put the seeds in a food processor and grind for 2-3 minutes. Add 3-4 tablespoons of sunflower / grape seed oil and a pinch of salt to taste, and mix well.

Eggplant salad with sesame paste is very nutritious

Baba ganoush - preparation method

Bake the eggplant on the stove or on the grill. Another option: cover the eggplant in baking paper and place on a tray that is placed in the hot oven for 45 minutes or until soft. The eggplants are then cut in half, allowed to "drain" and cool, then the skin is removed.

In a blender, add the eggplant with sesame paste, crushed garlic and lemon juice. Mix very well until a fine composition is obtained.

Pour the eggplant salad into a bowl and lightly incorporate the olive oil. Chop the parsley and add (to taste). You can keep a few parsley leaves and decorate the baba ganoush salad.

Store the salad in the refrigerator for 1-2 hours before serving.

How to serve

The salad is served with fresh, hot sticks, or with pita chips or crispy bread. It can be served as an appetizer, but also as a main course, with a vegetable salad.

It is also very nutritious and can be eaten during fasting or by vegetarians.


Baba ghanoush & # 8211 oriental eggplant salad and a romanian conclusion

It is not a great philosophy to make Baba Ghanoush. The only challenge, as with eggplant salad, is baking vegetables. If I were a grandfather from the country who would like to look wise in front of the rather unripe relatives from the city, I would say that it is better to have a very hot summer from the hot oven than a cold winter from the closed oven.

I came across this recipe in a cookbook with oriental recipes, I was happy to do it, I had eaten baba ghanoush twice in the city, the only detail I will never skip from what I found here are the beans of pomegranates. This salad screams, screams for pomegranate seeds. And it seems inhuman to me to let a salad scream like that, stupid after something, you better solve the problem from the beginning.

Ingredient:

  • two eggplants
  • 2-3 cloves of garlic
  • 2-3 tablespoons tahini (sesame paste)
  • half or even a whole lemon, depending on the size or the sour need of each
  • 100 grams of yogurt
  • parsley,
  • oil
  • pomegranate
  • salt
  • white bread you want, but be good. and slightly fried

I baked the eggplant in the oven, whole & # 8211 is not wrong and if they are made on a plate kept on the fire, some would say that this option is even better - about 40 minutes at 190 degrees. Noting that at first they have to be pricked from place to place with a fork. It's okay, it won't hurt.

I let them drain for about ten minutes, I peeled them, I hit them in the head with a wooden knife & # 8211 a wooden stick! - I put it in the bowl together with the crushed garlic, tahini, yogurt, lemon juice and salt to taste.

First I would put two tablespoons of tahini. If it is asked for, and probably will be asked for, it will be asked for more, but it is better to ask for it than not to be able to give it back.

Put it in the fridge, in the bowl covered with cling film, for at least two or three hours. There is a huge difference between the fainting warm and the pampering cold.

Sprinkle with olive oil on top when serving. And pomegranate seeds, in abundance. And chopped parsley. I respectfully ask you not to look at the white toast.

And now the conclusion announced in the title. Baba ghanoush is a traditional food from the Arab area, it is a very good food, I made it out of conviction, I will do it again and I will ask for it when I go to eat at Lebanese restaurants. But in a world war of world cuisines, the eggplant salad with onion and mayonnaise, the one we know by heart from our houses, wipes the Lebanese version on the floor. Please don't take it personally, it's also a medical issue for me, I had a sweat in my blood when I was younger.


Baba Ghanoush - Arabic eggplant salad

If you like eggplant salad or the taste of eggplant, & icircn in general, then you must definitely try this Arabic version of eggplant salad!

Baba Ghanoush, oriental recipe of eggplant salad, contains two key ingredients: yogurt and tahini (sesame paste), which replace mayonnaise from the version we all know from Romanian cuisine.

Baba Ghanoush It is found in most oriental cuisines, from the Lebanese to the Turkish, Syrian, Moroccan, Egyptian, etc., under different names and adapted from one culture to another.

The name of Baba Ghanoush it also has a very interesting origin. & Icircn Arabic, this phrase & icircneans & rdquotated pampered & rdquo. It is said that a sick old man, who could no longer chew the mackerel, had a girl who would have done anything to see him happy. So she decided to make this eggplant paste, which her father could make. Interesting, isn't it?

  • 2-3 ripe eggplants
  • 2 tablespoons fatty yogurt
  • 2 tablespoons tahini (sesame paste)
  • 2-3 tablespoons olive oil
  • 1 clove of garlic
  • juice of 1/2 lemon
  • salt
  • 1/2 teaspoon cumin
  • 1 teaspoon hot paprika

Bake the eggplants, clean them and let them drain. If you use baked and frozen eggplants, drain them well of water.

Chop the eggplant with a food processor or a wooden "knife", especially for chopping eggplant.

Add the crushed garlic, tahini, lemon juice, olive oil and yogurt and mix well. Add salt to taste, cumin and paprika and mix again.

Leave to cool for at least half an hour before serving. Taste and, if necessary, add more salt or lemon juice to taste.

Baba Ghanoush is served with olive oil on top and is excellent with a Lebanese stick or toast.

Depending on your taste, you can also add finely chopped onions, and you can put diced tomatoes or pomegranate seeds on top, if you want a 100% oriental taste.

You have to see it too.


Recipe Baba Ganoush

Here's how to make this delicious Lebanese eggplant salad:

Ingredients (4 servings)

- two cups of eggplant, thinly sliced

- three tablespoons of lemon juice

- two tablespoons of tahini (sesame paste - recipe here)

- a clove of crushed garlic

- half a teaspoon of black pepper

- a teaspoon of paprika - for garnish

- a teaspoon of olive oil - for garnish

- two tablespoons of freshly chopped parsley - for garnish

Preparation

Put the eggplant slices in a bowl or pan and cover them with two cups of salt water (one teaspoon of salt for each cup of
the water). Fry the eggplants, leaving them in salted water, in the refrigerator, overnight (between 6 and 12 hours).


Eggplant salad or Baba Ganoush

Today we present you a recipe for a vegan eggplant salad, or Baba Ganoush (eggplant salad from the Arab countries) adapted. It is very easy to prepare, tasty and nutritious.

Eggplant is one of the healthiest vegetables, it contains fiber, vitamins, minerals and essential phytonutrients, beneficial to the body.

Eggplant also contains 94% water, thus helping to detoxify the body, being considered a diuretic food.

The first time I made this recipe I came unwittingly close to baba ganoush. I wanted to make the traditional Romanian eggplant salad (eggplant, oil, salt, onion) and I replaced the mayonnaise with tahini. The result was very good, it came out very tasty and fragrant. Later I found out about the Arabic recipe.

From the same category, I recommend you try the recipe Humus !

INGREDIENT:

  • 600 g eggplant
  • a tablespoon of extra virgin olive oil
  • 3 tablespoons tahini (sesame paste)
  • a small onion
  • 3-4 cloves of garlic
  • lemon juice, salt.

METHOD OF PREPARATION:

1. Bake the eggplants, peel them and let them drain.

* Choose eggplants to be softer, they have reached maturity. Young eggplants contain solanine, which can be toxic to the body. After peeling, they must be allowed to drain well, otherwise they will be bitter.

* Because we find them only a few months a year, we can bake and freeze them. By freezing the eggplants keep their taste, so we can enjoy their taste throughout the year.

Because I make this recipe in March, I used frozen eggplant. I thawed them, drained the juice and chopped them.

2. Chop the onion and add it over the eggplant. (The original baba ganoush recipe does not contain onions, I put it because I want to bring more taste to the Romanian eggplant salad. It is very good and without.)

3. Add the rest of the ingredients: olive oil, sesame paste, garlic cloves and lemon juice and mix until you get a homogeneous paste. Add salt to taste and fresh parsley and mix.


Eggplant salad baba ganoush

Eggplant salad is one of the most served appetizers in Romania. There is even a habit of baking eggplants in the fall and putting them in the freezer in the winter. Thus, at any time, we can quickly cook an eggplant salad.

Eggplants are an excellent source of dietary fiber, vitamin B1 and copper. Eggplant also contains manganese, vitamin B6, niacin, potassium, folic acid and vitamin K. Eggplant nutrients are also specific to eggplants, such as nasunin and chlorogenic acid.

But what does this nasunin mean? Nasunin is a powerful antioxidant that protects brain cell membranes from free radical damage. It also helps to transport nutrients into the cell and then move the waste out. Nasunin is found in eggplant peel.

Research has also shown that anthocyanins found in eggplant inhibit neuronal inflammation and facilitate blood flow to the brain. This helps prevent age-related mental disorders and also improves memory.

Other studies have shown that consuming more plant foods, such as eggplant, lowers the risk of obesity, mortality, diabetes and heart disease and improves skin and hair health.

Dietary fiber is commonly recognized as an important factor in weight management because it functions as a & # 8222 filler & # 8221 in the digestive system. These compounds increase satiety and reduce appetite. Since eggplants have a low caloric intake, being rich in fiber, they can be easily included in the diet menu.

All over the world, eggplants are cooked in different forms: grilled, baked, fried, pureed.

Baba Ghanoush is a popular dish in Arab countries. It is an eggplant puree mixed with various spices. Frequently, eggplants are baked or roasted over a fire, so the pasta is soft and has a smoky taste. Baba ghanoush is usually eaten with a specific bread (pita), and is sometimes added to other dishes. It is usually light earthy brown. In Ethiopia, this dish is commonly known as blagadoush.

In Turkey, a similar dish is called salatası patlican (& # 8222aubergine salad & # 8221). This is done with grilled eggplant then mashed and mixed with olive oil, lemon juice and sometimes garlic, tahini, chopped tomatoes and green peppers. In southern Turkey, eggplant is mixed with yogurt, olive oil and garlic.

In Armenia, this dish is known as mutabal. The essential ingredients in mutabal are eggplant, tahini, garlic, lemon and onion and most Armenians also add cumin (cumin).

In Georgia, eggplant salad is made from fried and chopped eggplant. Several typical ingredients are onions, garlic, pomegranate, red hot peppers, vegetable oil and fresh green coriander.

In Israel, the traditional version called ḥatzilim salad is made with grilled eggplant, then puree, tahini, olive oil, lemon, garlic and parsley. There is also a variant made with mayonnaise instead of tahini.

In Greece and Cyprus, melitzanosalata (eggplant salad) is made with olive oil and lemon juice.

Eggplant pudding is a Chinese recipe for steamed and mashed eggplant. Serve with spices such as crushed garlic and soy sauce.

Caponata is a Sicilian eggplant delicacy made from fried and chopped vegetables, seasoned with celery, olives and capers, in a sweet and sour sauce.

Because we wanted to reinvent the Romanian eggplant salad recipe, we said to try some ingredients specific to the Arabic recipe. What came out of this combination, you can watch in this video. You can also find the written recipe a little below. Good appetite!


Baba Ganoush & # 8211 Lebanese eggplant salad

I really like eggplant salad, and when it comes to the flavors of Lebanese cuisine, I am really captivated. Today I tried a successful combination between the two kitchens and this wonderful Baba Ganoush came out, which is very simple and ends in the blink of an eye.

This is one of the simplest recipes of Baba Ganoush - a more special eggplant salad full of oriental color and flavors, inspired by Lebanese cuisine.

  • 2 medium ripe eggplants
  • 3 tablespoons tahini paste
  • 3 cloves of baked garlic
  • 1 finely chopped red onion
  • juice of half a lemon
  • 1 tablespoon olive oil
  • 2 strands of fresh basil (optional)
  • 50 gr pomegranate seeds
  • freshly chopped parsley
  • salt and pepper to taste
  1. Bake the eggplant and garlic on a grill pan on each side and leave them covered for 15 minutes so that they can peel faster. After cleaning them, let them rest for another 10 minutes in a drain sieve. (My luck is that I had the frozen eggplant, who's the ant. deh).
  2. Put in the blender the eggplant, tahini paste, garlic, lemon juice, olive oil, basil and onion, mixing everything until it becomes a super fine paste.
  3. Season with salt and pepper and season on a plate with fresh parsley and juicy pomegranate seeds.
  4. Wonderful salad ready!

P.S. I go very well with Lebanese glues!

And one more thing I know is that tahini paste is more expensive, but you can make it at home very easily.

For a 200 gr jar you need 100 gr sesame, which you fry a little so as not to change color, 1 clove of garlic and 100 ml of olive oil. Put the fried sesame in a coffee grinder, turn it into flour and then put it in a blender with 1 teaspoon of salt, garlic and oil until it becomes a liquid paste, very fine & # 8230and that's it! Instead of giving 25-30 lei for 150 ml of tahini, you will make a 200 ml jar for 3 lei.


Baba ganoush recipe - ingredients and preparation

Ingredient:

  • A big eggplant
  • 2 teaspoons salt
  • A clove of garlic given by the press or finely chopped
  • 2-3 teaspoons of lemon juice
  • 2 teaspoons of tahini
  • Optional - half a bunch of parsley, basil or coriander, according to preference

Method of preparation:

  1. Preheat the oven to medium heat and place a baking tray in the middle of the oven.
  2. Cut the eggplant into 0.5 cm slices. Sprinkle salt on top of them and let the bitter liquid come out of them on a wooden counter for about 10 minutes. After the time has elapsed, rinse them with water and dry them well with paper towels.
  3. Arrange the eggplant slices nicely on a baking sheet and pour a drop of olive oil over them, plus a teaspoon of salt. Bake for 5-10 minutes. Halfway through, turn the eggplant slices on the other side to bake evenly. When they are soft and golden brown, it's time to take them out of the oven. Put the eggplant slices in aluminum foil to keep them moist, and wait 5 minutes.
  4. Remove the eggplant slices from the foil and peel them lightly. Put the pulp in a blender and mix until you get a homogeneous composition.
  5. Add the lemon juice, crushed or finely chopped garlic, a pinch of salt and tahini paste, then mix gently until the salad gets a creamy texture. If you want to include greens, now is the time - add them to the blender and mix for a few seconds. Taste and see if you need more salt or tahini.
  6. Serve baba ganoush with pita or corn chips (if you have gluten intolerance)

A serving of baba ganoush has 114 calories, so don't worry about ruining your weight loss plans. Arabic eggplant salad is kept in the refrigerator for 2-3 days, but how tasty it is… certainly will not last more than a day!


Baba Ghanoush - oriental eggplant salad

Baba Ghanouj, Baba Ganouj or Baba Ganoush, no matter how it is written, is a delicious appetizer. My version does not contain yogurt, but if you want, you can put, preferably one as fat as possible. cumin it is a mandatory spice, I say, in this recipe. It is he who gives the unmistakable oriental aroma. You can find it on the ceiling or in Arabic shops. You can also find it with the English name cumin.

  • 1 larger or 2 medium eggplant (to be about 350-400 g of baked core, peeled and drained)
  • 1-3 tablespoons sesame paste
  • lemon juice
  • salt
  • ½ teaspoon cumin (cumin)
  • 2-3 strands of parsley
  • 3-4 tablespoons of olive oil

Bake the eggplant on the grill, stove or on a hot tray, as you prefer. Peel a squash, grate it and squeeze the juice. If you have frozen ripe eggplants, they thaw and drain the liquid.

The baked core is chopped with a wooden or plastic knife.

Add the sesame paste gradually, tasting after each spoon. It goes well with salt and lemon juice. Add finely chopped parsley and cumin, olive oil. Let it cool for a few hours.

When serving, you can pour a little olive oil on top and sprinkle with chopped parsley.

Serve with low-carb bread or raw vegetables (peppers, cucumbers, green celery stalks, endives).

TOTAL: 475 grams, 598.4 calories, 11 proteins, 48.8 lipids, 39.2 carbohydrates, 11.8 fibers
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

5 Based on 25 Review (s)

Video: No Music How to make Baba Ganoush