How To Make Armenian Eggplant Rolls
SCROLL DOWN FOR INGREDIENTS LIST
I am a full time, self trained executive chef dedicating my time in my 2 family restaurants in Sydney, Australia. I also carry alot of experience and
knowledge in DIY, electronics, most trades and basic mechanic and auto electrical. I share my tips, tricks, techniques and methods with my followers.
You can follow me on youtube, facebook, snapchat and instagram. Links are below. If you have and requests or suggestions, please leave them in the
comments and I shall get back to you. Subscribe for new videos weekly!
SUBSCRIBE:
YOUTUBE:
FACEBOOK:
SNAPCHAT: henrytad1990
INSTAGRAM: henry_tadevosian
PATREON:
MAIL: Unit 1, 11 Brookhollow Avenue, Baulkham Hills, 2153, Sydney, Australia
FIND ME: ANAIS RESTAURANT - TASTE OF PERSIA & JAZZVEH WOODFIRED PIZZA CAFE (SYDNEY, AUSTRALIA)
How To Make Armenian Eggplant Rolls
1 large eggplant, sliced lenghtways
1 cup walnuts, finely chopped
1/2 handful fresh dill, finely chopped
1 tsp salt
cracked pepper
2 crushed garlic cloves
1 tbsp lemon juice
1 tbsp olive oil
1/4 cup ricotta cheese (subsitute sour cream, greek yoghurt or cream cheese)
Garnish with pomegranate seeds
AJVAR /EGGPLANT/RED PEPPER /SPREAD/DIP/CAVIAR - By Ani (Eggplant Spread Sauce!)
#AJVAR #SMOKED EGGPLANT DIP #RED PEPPER SPREAD
DIP/CAVIAR - By Ani (Eggplant Spread Sauce!)
YUMMY ROASTED EGGPLANT IKRA - By Ani
THANK YOU FOR WATCHING MY DEAR FRIENDS ...
Try out my recipes, the leave me your comments when you make it. :)
Love to hear from you.
xox ... Ani
HEAD'S UP ...
Thank you all for watching ... :)
Please share my link with your friends and family, and let's all start cooking delicious meals.
Let my KITCHEN become your KITCHEN ... :)
Enjoy all and stay connected by supporting my channel, clicking the SUBSCRIBE & LIKE button,
and also click on the BELL for NOTIFICATIONS to be the first one to see my upcoming new video.
God Bless ... Chef Ani
My YouTube Channel
FOLLOW ME on Facebook with the link bellow and join.
×××××××××××××
ARMENIAN BAKED EGGPLANT IKRA ( MEZZE )
Baked Armenian Eggplant Spread
( Appetizer )
Eat hot or cold with some fresh leafy greenery, feta cheese, Barbari Bread or with Pita Bread.
Yummy ... ????♥️????
INGREDIENTS...
Ingredients
2 medium Eggplants / washed - dried - sliced in halves ,seasoned well - and then slice into cubes without cutting it through the peal. Leave the skin on and drizzle well with Olive oil and bake.
4 small Tomatoes / or 2 large - diced in small pieces.
10 cloves of Garlic / chopped
1/2 bunch of Parsley / chopped finely
1 large brown Onion / grated
1/2 brown Onion finely chopped
5 to 6 Green Onions / diced finely
1 small green semi hot or no heat Chilli Pepper / grated -
I used a big one ???? we like the heat.
1 red Bell Pepper / grated
SPICES...
2 to 2 1/2 Tbsp. heapping of Pepper Paste / I used an everyday regular tablespoon.
3 tsp. Paprika to start with/ add more later to your taste.
I used 5 to 6 tsp. of paprika. ????
2 tsp. of Cumin / add more later. I used 3 to 4 tsp.
Dry Oregano a lot / for seasoning the eggplants and the sauce.
Lemon Pepper Seasoning / a must !! A lot.. ????
Garlic Powder / to your taste.
3 to 4 tsp. Salt or more.
Pinch of Black Pepper / or more.
Plenty of Olive Oil
DIRECTIONS...
Pre heat the oven on 375*F
Prepare the eggplants,as directed above.
ENJOY ❤
Thank you all for SUBSCRIBING, and LIKING my channel and visit my Facebook page and JOIN for more delicious recipes.
TELL YOUR FRIENDS
Revealing the Original Baba Ganoush and Mutabbal - 2 Delicious Eggplant Mezze
Baba Ganoush is often misnamed in the Western world and confused with Mutabbal, which is a similar dish made with roasted eggplants. They are however quite different and in this video we are making both of these amazing Levantine meze dishes.
Please consider subscribing and help my channel to improve for better content:
Follow me on:
Instagram:
Links to some of the ingredients and equipments I use (Affiliate links*):
☕ Glass Measuring Jug 1 litre:
???? My favorite (budget) Whetstone for Knife Sharpening:
???? SHI BA ZI ZUO Chinese cleaver:
???? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
???? Food Safe Black Nitrile Gloves, Box of 100:
???? Flat Kebab Skewers:
???? Square Kabob Skewers:
???? Turkish Kebab and Meat Knife 50 cm:
???? Turkish Kebab and Meat Knife 40 cm:
Baba Ganoush
Ingredients:
• 2 large or 3 medium eggplants
• 2 green chilies
• 1 paprika pepper (or red bell pepper)
• 1 tomato
• 2 cloves of garlic
• ½ red onion
• 2 tbsp olive oil
• 2 tbsp pomegranate molasses
• 1 tbsp lemon juice
• 2 tsp chili flakes (optional for the heat)
• 1 tsp salt
• ½ tsp black pepper
• Chopped parsley to garnish
Instructions:
1. Poke the eggplants and roast on the stove top for 15 minutes until nicely charred, rotate every 5 mins
2. Roast the chilies and the tomato in the oven for 30 minutes at 200°C / 390°F
3. Transfer eggplants to a bowl, cover with a plastic wrap or lid, this will make the peeling easier
4. Peel the skins of the vegetables and roughly chop the eggplants to small chunks
5. Transfer the chopped eggplants to a bowl
6. De-seed the chilies and roughly chop the chilies, tomatoes and add into the bowl
7. Finely mince the garlics and finely chop the onion add into the bowl
8. Add 2 tsp salt, 1 tsp cumin, ½ tsp black pepper and optionally 2 tsp chili flakes (pul biber) for heat
9. Finally add 2 tbsp olive oil, 1 tbsp lemon juice and mix to combine
10. Transfer to a bowl and gently layer the mixture
11. Serve and garnish with pomegranate molasses and chopped parsley
Mutabbal
Ingredients:
• 2 large or 3 medium eggplants
• 1 clove of garlic
• 3 tbsp tahini (substitute or add yogurt to taste for the Turkish version)
• 1 lemon (juice) (about ¼ cup)
• 1 tsp cumin
• 1 tsp salt
• Pinch of freshly ground black pepper
• 1 - 2 tbsp olive oil to garnish
• pomegranate seeds and sumac to garnish
Instructions:
1. Chop the peeled and roasted eggplants in small chunks and add into the bowl
2. Mince and grind the garlic together with 1 tsp salt and add into a small bowl
3. Squeeze 1 lemon (1/4 cup lemon juice) and add into the garlic together with 1 tsp ground cumin
4. Mix and let the mixture sit for 5 - 10 mins for the garlic flavor to infuse
5. Strain through a sieve (optional to filter garlic bits and mellow down the flavor) and add into pot.
6. Season with a pinch of freshly ground black pepper
7. Finally add ¼ cup tahini and mix with a fork or whisk to smash and combine
8. In Turkey and Syria, along with tahini, equal amount of yogurt can also be added
9. Garnish with olive oil and pomegranate seeds and optionally with fresh mint and sumac
0:00 Preparing the Eggplants
2:03 Baba Ganoush
4:53 Mutabbal
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
Best Vegeterian Eggplant Dip, Baba Ghanoush, Mutabbal Recipe
Click here: - Best Vegeterian Baba Ghanoush Mutabbal Recipe - Eggplant Tahini Dip Recipe
Best Vegeterian Baba Ghanoush Mutabbal Recipe - Flora's Mediterranean Kitchen
Baba Ghanoush is a Middle Eastern/Mediterranean/Lebanese eggplant dip. It can be eaten with small pieces of pita chips, or potato chips, or fresh pita bread or vegetables. It's really tasty and it's vegetarian since include yogurt. You can always skip the yogurt if you want something vegan but we like to include the yogurt in this dish so that it makes the dish a little tangy and makes it a little lighter and lighter in color. It blends with the eggplants and tahini better with a nicer consistency.
You will need
3 large eggplants grilled/roasted on top of the stove or in the oven. Once eggplants are roasted you need to remove the skins.
1 teaspoon Salt (but feel free to add or takeaway to taste)
5 Garlic Cloves Made Into A Paste
1.5 Cups Tahini
1/2 - 3/4 Cup Yogurt depending how thick and creamy you would like it. Depends on eggplant size.
3 Lemons Juiced about a 1/4 cup
Feel free to adjust the ingredients depending on how big or small your eggplants are.
Start out by grilling or roasting your eggplants on top of the stove or in the oven with the skins on. Roasting on top of the stove gives the eggplants the smoky flavor that is required for the baba ghanoush. You can also grill eggplants on a barbecue. We want to stress that the flavor of the baba ghanoush is the smokeyness.
Once the eggplants are grilled and roasted take them off the grill and set them aside and cover with a plastic wrap for about 10 minutes so the steam will stay in. This is good to do so that when you are ready to peel the eggplant skins that they come off much easier.
Once the eggplants are ready go ahead and peel the skins off carefully and put the eggplants in a bowl. Use a pestle to crush and flatten the eggplants in a flat bowl. We want to make sure the eggplants are stringy/thready. If you don't have a pestle feel free to use a fork. We want the eggplant to be stringy like string cheese.
Add the crushed garlic in with the eggplants as well as the lemon juice. Continue mashing the eggplants along with the garlic and lemon juice with the pestle or a fork. This will blend the ingredients perfectly. Never ever use a blender to make baba ghanoush.
To make garlic paste add 5 cloves of garlic with 1 teaspoon of salt into a mortar and crush with the pestle until you get a paste consistency.
Next add the yogurt and tahini to the eggplant mixture and mix together with the pestle or a fork. Mix it until all the ingredients are blended nicely. We want to make sure the eggplant becomes like a cheese or has a cheesy/stringy consistency. Add salt to taste.
Once you are happy with the consistency of the baba ghanoush and you are happy with the taste put a nice amount of the baba ghanoush into a serving bowl and decorate with a pinch of cumin and a pinch of Aleppo pepper. If you don't have Aleppo pepper you can use any kind of chili powder. Then chop a little bit of parsly and decorate the baba ghanoush. And drizzle a little virgin olive oil on top of the baba ghanoush. This is for presentation purposes if you are preparing it for guests or a party or something. Serve with pita bread for the best mezze experience.
And that's it this is the simple recipe for preparing Lebanese style Baba Ghanoush or Mutabbal or eggplant dip. It's vegeterian and it's healthy.
Click here: - Best Vegeterian Baba Ghanoush Mutabbal Recipe - Eggplant Tahini Dip Recipe
The Best Baba Ganoush Recipe » Easy Eggplant Spread
This baba Ganoush recipe is incredibly easy to make and jam-packed with delicious eggplant, roasted garlic, and tahini flavors!
This appetizer, or side dish, is a classic levant region recipe consisting of mashed cooked eggplant that is mixed with seasonings, olive oil, lemon juice, and tahini. Interestingly enough the baba Ganoush we eat most often in the United States is actually something called Mutabbal.
Authentic baba ganoush does not use tahini and is usually garnished with pomegranate molasses or seeds and olive oil while being mixed with tomatoes and other veggies. So not to confuse anyone, we’ll stick with the version we most commonly eat here in the US.
• 2 large eggplant, about 3 pounds total
• ¼ cup garlic confit
• ¼ cup tahini
• juice of 1 lemon
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne
• ¼ cup garlic confit oil
• sea salt to taste
Makes 4 cups
Prep Time: 5 minutes
Cook Time: 25 minutes
Procedures:
1. Preheat the grill to high heat, 450° to 550°.
2. Add the eggplants and cook on all sides until softened and roasted, which takes about 25 minutes.
3. Remove the eggplants and let cool slightly before slicing in half and scraping out the fruit inside. Discard the peelings.
4. Add the eggplant to a food processor and process on high speed until smooth.
5. Next, add in the garlic, tahini, lemon juice, cumin, cayenne, and salt and process on high speed until smooth.
6. While processing on high speed slowly drizzle in the olive oil until mixed in.
7. Serve and optional garnishes of olive oil, cayenne, and chopped parsley.
Chef Notes:
Make-Ahead: This can be made up to 1 day ahead of time. Simply keep it covered in the refrigerator until it is ready to be served.
How to Store: Keep covered in the refrigerator for up to 3 days. Baba Ganoush does not freeze well.
If you would like to make a classic baba ganoush instead of Mutabbal, remove the tahini, and garnish with pomegranate syrup or seeds, as well as olive oil. In addition, there is no need to process it in a food processor, simply chop with a knife or mash with a fork.
You can use either raw or roasted tahini in this recipe.
If cayenne is too spicy simply substitute with paprika.
There will be plenty of garlic confit and roasted garlic olive oil left over after this recipe and both will keep in the refrigerator for up to 7 days.
When the eggplant is done roasting the outside skin will firm up and be slightly crispy.