Baba Ganoush . 中東茄泥醬

Baba Ganoush . 中東茄泥醬

I love traveling for fun and have been to many different Middle Eastern Countries, I like very much the salads and the dips there. If you like hummus, you would definitely like Baba Ganoush, which is made of Grilled Eggplants. It is rich, smoky and creamy and good to go with cold veggies or homemade flatbreads like pita breads.

It is a very yummy dish even for people who take vegan and gluten-free food.

我很喜歡旅遊，去過很多不同的中東國家，很愛吃那裡的沙律和蘸醬。 如果你喜歡吃鷹嘴豆泥，你也會喜歡我現在分享的中東茄泥醬 Baba Ganoush。 它很順滑細緻，口感豐富又帶點煙熏味，很適合搭配涼拌蔬菜或自製扁麵包如中東包(Pita Bread)伴吃。

這是一道很適合奉行全素及無麩質飲食的朋友享用。

Baba Ganoush

Serves: 6

Ingredients:

  Eggplant or Aubergine, large 1

  Garlic, grated   4 cloves

  Lemon Juice   2-1/2 tbsp

  Tahini  2 tbsp

  Sea Salt 1/4 tsp

  Basil chopped  4 leaves

  Extra Virgin Olive Oil  80ml, extra for roasting

  

  For Garnishing:

  Chopped Cilantro/Chinese Parsley  some

  Extra Virgin Olive Oil  1-1/2 tbsp
  Paprika or Red Chili Powder  a pinch

  

  Method:

1. Preheat broiler over high heat 

2. Put eggplant into two halves, and sprinkle a little salt on the cut sides and let it stand for 10 minutes, then drain away the excess water and pat dry

3. Brush a little oil all over the eggplants, and sprinkle in a little sea salt on the cut sides, put two cut sides facing each other, and grill it till golden brown, charred and softened.  Take the eggplants out and wrap it with foil and stand for 10 minutes

4. Use a fork to scoop out all the flesh from the eggplants

5. Add the flesh of eggplants to a food processor, add in lemon juice, garlic, tahini, salt and mix until creamy. Add basil, then pulse to incorporate. Season to taste as needed

6. Put the dip onto a plate, sprinkle in chopped cilantro or parsley, drizzle in extra virgin olive oil and a little paprika or red chili powder for garnishing and extra aroma

Cooking Tips:

1. Aubergine or Asian Eggplants could be used
2. If you do not have Tahini at home, you may use Chinese Sesame Paste 
3. Serve with pita breads and cold veggies

   4. Baba Ganoush could be kept in the fridge, covered, for a week

中東茄泥醬

足夠 6人量

材料:
茄子，大  1 pc
蒜瓣，磨碎 4 瓣
檸檬汁  2-1/2 tbsp
芝麻醬  2 tbsp
海鹽，磨幼  1/4 tsp
羅勒葉 切碎  4 pc
初榨橄欖油  80ml ，外加少量茄子掃油用

裝飾：
番茜或芫荽，切碎   適量
初榨橄欖油  1-1 / 2 tbsp
辣椒粉或紅椒粉  少許

做法：：
1. 用高溫預熱烤爐
2. 將茄子直切開半，在切面上撒少許鹽，靜置10分鐘，然後瀝乾多餘水份，索乾
3. 茄子全面掃上少許油，切面撒上少許海鹽後合上，烤至金黃帶焦並軟身。取出茄子，用錫紙包好，靜置10分鐘
4. 用叉子舀出茄子肉
5. 將茄子肉放入食物處理器，加入檸檬汁，大蒜，鹽，先拌勻，再逐少加入芝麻醬和橄欖油混合至奶油狀。加入碎羅勒葉，然後快速拌勻。可按喜好調味
6. 把茄泥醬隨意放碟上，伴上碎芫荽或番茜，澆上初榨橄欖油，再灑上少許辣椒粉或紅椒粉 作裝飾及提味

提示：
1. 可用意大利茄子或亞洲茄子
2. 如沒中東芝麻醬，用中式芝麻醬也可
3. 茄泥醬配中東包及冰涼蔬菜吃，口味其佳
4. 茄泥醬蓋好放冰箱裡，可保存約一星期