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Before you jump to Turkish Eggplant Salad (Baba Ganoush) recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
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We hope you got benefit from reading it, now let’s go back to turkish eggplant salad (baba ganoush) recipe. To cook turkish eggplant salad (baba ganoush) you need 8 ingredients and 12 steps. Here is how you achieve that.
The ingredients needed to cook Turkish Eggplant Salad (Baba Ganoush):
- Take 500 grams Eggplant
- Take 1 Vegetable oil
- Take 1 tsp Lemon juice
- Take 1 tbsp Tahini (or white sesame paste)
- Prepare 1 tsp Olive oil
- You need 1 clove Grated garlic
- Use 1/4 tsp Salt
- You need 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.
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