Baba Ghanoush (Roasted Eggplant Dip)
Foto: Host The Toast — Morgan
Bahan-bahan
- 2 medium eggplants
- 1/4 cup tahini (sesame paste)
- Juice of one large lemon
- 4 cloves garlic, finely minced
- 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 3 tablespoons parsley, chopped
- 1 tablespoon olive oil, optional
- Pomegranate Seeds, to garnish
- Pita, for dipping
Langkah-langkah
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In a medium-sized bowl, combine the tahini, lemon juice, cumin, and salt. Cover and refrigerate.
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Turn the broiler on high and adjust the oven rack to middle position. Line a baking sheet with foil.
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Pierce the eggplants all over with a fork to let steam escape. Place the eggplants on the baking sheet and broil, turning every minute or so, until the skin darkens, about 8-10 minutes total.
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Turn off the broiler, but leave the eggplants in the oven. Heat the oven to 350 degrees F and roast the eggplants for 30 more minutes, or until the eggplant is very soft. Let cool.
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Split the eggplants in half and drain the excess water. Use a spoon to scrape out the roasted eggplant and add it to the refrigerated tahini mixture.
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Mash the eggplant into the tahini mixture until smooth or quickly process it together. Drizzle the top with olive oil and sprinkle with a few pomegranate seeds.
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Serve with pita, crackers, chips, or veggies.
💰 Estimasi Harga
📋 Rincian Harga Bahan (10% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| eggplants | 2 medium | - | - |
| tahini | 0.25 cup | - | - |
| Juice of one large lemon | - | - | - |
| garlic | 4 cloves | - | - |
| ground cumin | 0.25 teaspoon | Rp 70.000/kg | Rp 88 |
| kosher salt | 0.5 teaspoon | - | - |
| parsley | 3 tablespoons | - | - |
| olive oil | 1 tablespoon | - | - |
| Pomegranate Seeds | - | - | - |
| Pita | - | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
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