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Roasted Garlic Baba Ganoush
Roasted Garlic Baba Ganoush

Before you jump to Roasted Garlic Baba Ganoush recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Inside the Kitchen.

Until fairly recently anyone who portrayed concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it appears we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. According to the industry experts, to clean up the surroundings we are all going to have to make some adjustments. This needs to happen soon and living in methods more friendly to the environment should become a mission for every individual family. Keep reading for some methods to go green and save energy, generally in the kitchen.

A massive amount of electricity is consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. You can certainly save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is clean, which means that the motor needs to run less frequently, will also save electricity.

From the above it ought to be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Eco-friendly living is not really that hard. A lot of it is merely utilizing common sense.

We hope you got insight from reading it, now let’s go back to roasted garlic baba ganoush recipe. To make roasted garlic baba ganoush you need 9 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Roasted Garlic Baba Ganoush:
  1. You need 1 large or 3 small eggplants
  2. Get 3-4 cloves garlic
  3. Provide 1 Tbsp olive oil
  4. Take 2-4 Tbsp Tahini to taste
  5. Prepare 1 small lemon or 1 lime
  6. You need 1/4 tsp ground cumin
  7. Prepare to taste salt
  8. Prepare Cayenne pepper or paprika to garnish
  9. Get Optional- fresh parsley, cilantro, or basil to garnish
Instructions to make Roasted Garlic Baba Ganoush:
  1. If you have a big eggplant, cut it in half lengthwise. Leave thinner/smaller eggplants whole. Poke with a knife or fork in several places.
  2. Put 3-4 garlic cloves, unpeeled, inside of a small pieces of aluminum foil and pour in a glug (1 Tbsp-ish) of olive oil along with it. Close foil around garlic (make sure oil won't leak out).
  3. Lay eggplant(s) on a pan (skin-side up if you cut them) along with garlic. I brushed it with just a little olive oil to keep it from drying out. Broil, grill, or roast for about 40-50 minutes (My oven was set to broil at 500°F/260°C.) If baking in oven, bake 40-60 min. at 400°F/200°C, skin side up.
  4. Remove garlic after 20-25 minutes so it doesn't burn. The cloves should be soft inside their skins. Cook the eggplants for the remaining time until skin is starting to blacken and flesh is very soft.
  5. When they're soft enough, remove eggplants and let cool until you can touch them. Scoop out flesh away from skin and put into a large bowl. Mash with fork.
  6. Squeeze or scoop out roasted garlic cloves from their skins and mash into eggplant. If you end up burning one or two like me, you can finely chop a fresh garlic clove to replaces it ;) It'll look a little gross at first, but once everything is mixed, it'll be okay, hehe.
  7. Add 2-4 Tbsp of tahini (depending how much sesame taste you like) and 1/4 tsp ground cumin. Mix well. Squeeze lemon or lime and add 2-3 Tablespoons, mix and taste. Add more for more tartness. (I used a whole lime, about 4 Tbsp). Last, mix in salt until it tastes good too you :)
  8. Garnish with a dash of cayenne or paprika for color or spice, and some chopped herbs like parsley, basil, cilantro, etc. Enjoy as a dip or sandwich spread!

This baba ganoush can be made ahead of time and stored in an airtight container in the refrigerator for up to four days. Let it come back to room temperature before serving. My wife hates baba ganoush, the Middle Eastern dip of roasted eggplant mixed with olive oil, sesame tahini, garlic, and lemon juice. Baba Ghanouj is made by mashing roasted eggplants with Tahini paste, some garlic, and a bit of white vinegar to help lighten the color. It is served as a cold appetizer dip along with pita bread and some salted Lebanese pickles such as cucumbers, chili peppers and turnips.

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