Persian Eggplant Dip: Kashke Bademjan
Print this recipe here:
Ingredients
2 eggplants, peeled and sliced
olive oil
1 large onion, halved and sliced
4-5 garlic cloves, grated
salt, to taste
freshly cracked black pepper, to taste
1/8 teaspoon ground turmeric
saffron broth: a pinch of saffron and 3/4 cup boiling water
2-3 tablespoons kashk, Greek yogurt, or sour cream
2 tablespoons dried mint leaves
Instructions
Season the eggplant slices liberally with salt and place them in a collander. Place a plate on top to weigh them down and set aside for 30-60 minutes. The eggplant will release lots of liquid. Drain it and discard. Pat them completely dry using paper towels.
In the meantime, make the saffron broth by adding a pinch of saffron to a small pitcher. Pour 3/4 cup of boiling hot water into the pitcher and set aside.
Make the caramelized onions: Place the onions, a quarter cup (or more) olive oil in a skillet. Season with a pinch of salt and cook over medium heat until soft and caramelized. Add the garlic and warm through until fragrant. Season with mint and turmeric and warm through. Reserve a quarter of this mixture to use as a garnish.
Heat some oil in a frying pan and fry the eggplant slices in several batches until soft and golden.
Alternatively, you may roast the eggplant in a preheated 425 °F oven until tender.
Once the eggplants are finished frying transfer them to a tray lined with paper towels to absorb the excess oil. Chop the eggplant and add it to the pan with the onions.
Add the saffron broth and cook it over medium-heat for 15 minutes. Add more water if necessary. Mash the eggplant. Taste and adjsut the seasoning if needed. If the eggplant still has a bit of a bitter taste add a half teaspoon or more of sugar.
Add the kashk and mix together.
Transfer the dip to a serving plate. Garnish with the reserved onions, some dried mint, and drizzle some kashk over the top.
Serve this dip with toasted pita bread.
Kali Orexi!Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Official Facebook Page:
Instagram:
Pinterest:
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.
How to make the famous roasted red pepper & eggplant spread - AJVAR
Ajvar is a delicious Balkan vegetable spread made of roasted red peppers and eggplants.
Recept na srpskom pogledajte na mom blogu -
The best eggplant dip in the world ???? #eggplant #shorts #babaghanoush
✨You can find the full printable recipe with tips and directions on my website which is linked here:
????
Baba ghanoush, also spelled baba ganoush or baba ghanouj is a delicious Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini. The name comes from the Arabic phrase baba gannuj, in which baba can mean dad and gannuj can mean pampered or spoiled. This “spoiled dad” dip is the creamier companion to hummus. You don’t need any equipment to make it, just love. The eggplant is traditionally broiled over an open flame before peeling, so that the pulp is soft and has smoky taste. Since many of us don’t have the ability to do so, the oven method works beautifully. In Bulgaria, we are known for our spreads as well. We have a very similar dip which we call “Kyopolou”. It consists of eggplant and roasted bell peppers, I will absolutely be sharing a recipe as it’s just as delicious as this one. If you love making baba ghanouj please let me know in the comments what you do differently as I love to learn from you all.
INGREDIENTS
Baking the Eggplant:
3 lbs eggplant cut in half I used 3 medium Italian eggplants
salt + drizzle of olive oil on each one
The Spread:
¼ cup tahini use mayo if you are allergic to sesame seeds
2 cloves of minced garlic measure with your heart
1 tablespoon lemon juice to taste
2 tablespoons olive oil based on consistency
salt to taste for the spread
1-2 tablespoons of fresh and finely chopped parsley
You can find the full printable recipe with tips and directions linked in my bio or on my website. Search for BABA GANOUSH in the search tab on the website and it will pop right up.
themodernnonna.com
⚠️I do not authorize other food accounts to download and use my videos for their own channels without written consent.
#TheModernNonna #RecipeShare #CookWithMe #BabaGanoushRecipe #HomemadeBabaGanoush
Melitzanosalata - Greek Eggplant Dip Recipe
Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It’s perfect spread on toasted bread, or as party of a larger Greek meze party! Get the recipe here:
If you like this recipe, please click Like and Subscribe!
Roasted Eggplant Dip Recipe | Baba Ganoush
Hey Foodies! Creamy, smoky, savory eggplant dip with tahini, garlic and citrus, this Baba Ghanoush recipe is a must try! Perfect dip for veggie sticks and wheat tortillas!
-------------
Link for kitchen tools and ingredients used on my video recipe:
➡️
Thank you for the support!
-------------
Ingredients:
4 pcs medium eggplants
3 cloves garlic
2 tbsp lemon juice
1/4 cup tahini
1/3 cup olive oil
1/4 tsp cumin powder
season with salt
Garnish:
olive oil
smoked paprika
pumpkin seeds
dill leaves
Serve with vegetables sticks and tortilla chips
-------
Let's be friends!
Facebook:
Instagram:
TikTok:
HideoutTV:
Email: hellohealthyfoodieph@gmail.com
-------------
For more healthy and easy cheat meal recipes, please don't forget to Subscribe and hit the notification bell for more updates.
#RoastedEggplantDip #EggplantDip #BabaGhanoush #BabaGanoush