How to prepare babaganoush at home, the aubergine cream typical of Middle Eastern cuisine
Il babaganoush property it's a tasty one cold sauce made from aubergine pulp seasoned with spices and aromatic herbs. Like l’CHICKPEA AND TAHINA HUMMUS, the babaganoush has too Middle Eastern origins. The original babaganoush recipe involves the use of aubergine pulp cooked on the grill or in the oven. Then, the aubergine pulp is processed using the traditional method sesame cream (I'll buy it on Amazon, but now it's in many supermarkets), sesame oil olive or, lemon juice. And seasoned with smoked paprika, that gives it a very special taste, fresh mint and toasted sesame. Babaganoush is a recipe suitable for vegans, to celiacs because it is gluten-free and anyone on a protein or ketogenic diet.
Il The procedure for preparing babaganoush is very simple. You just have to cook the aubergines on the grill (if you're so lucky) or in the oven and mix the pulp with the other ingredients. Remember, however, that this is a recipe where you can vary the quantities of tahini, lemon and spices according to your taste, then taste!
Babaganoush, New1, the perfect summer aperitif
Babaganoush is traditionally used with the Pita or Arabic bread, but you can also use the toasted Romagna flatbreads, for a more Italian touch. Since in summer the aubergines are in season (have you read my article on 30 MUST-HAVE RECIPES WITH AUBERGINES?) and that this recipe prepares in advance and serves cold, it is perfect as an aperitif or summer starter.
You put hummus, Greek tzatziki and babaganoush in the center of the table and share the plate using the bread to enjoy the creams. I also recommend preparing some raw vegetables to dip in the creams, like cucumbers, carrots, celery, tomatoes, peppers: you will serve a vegan and delicious appetizer, light and fresh.
How to remove water from baked aubergines
To eliminate the water from the aubergines when you cook them whole in the oven, once the pulp has been extracted with a spoon or fork, you must let it drain in a colander for at least 20 minutes, squeezing it gently. This way you will get a creamy, non-watery babaganoush.
Sicilian-style aubergine caviar: the variant made in Sicily
You know that in Sicily we have our own version of babaganoush? Is’ also called “Eggplant caviar” and is served as an aperitif or on bruschetta during the summer. Traditionally, aubergines were cooked in the embers of the barbecue or fireplace, today we bake them in the oven, but without the embers it is difficult for the aubergine cream to take on the smoky flavor so characteristic of this preparation. You can enjoy it alone, seasoned with oil, sale, pepper and basil, or try the variant with yogurt for greater creaminess. Alternatively, you can try the amazing ones BAKED EGGPLANT WITH YOGURT AND TAHINA CREAM.
What are the cooking times for whole baked aubergines for babaganoush
The secret to preparing a perfect babaganoush at home lies entirely in cooking the aubergines, which must be strictly baked whole for about forty or forty-five minutes at two hundred degrees in static mode. Wash them and prick the peel in several places with the tip of a knife or a toothpick to allow the heat to penetrate evenly. They will be ready when the outer skin is wrinkled and slightly blackened. The pulp must be very soft: pressing on the surface with the back of a spoon, the spoon must’ sink’ and the aubergine is soft. Have a good day!
