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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 Green Living In The Kitchen area Can save you Money.

Until fairly recently any person who expressed concern about the wreckage of the environment raised skeptical eyebrows. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and the shared obligation we have for turning things around. The experts are agreed that we cannot adjust things for the better without everyone’s active contribution. This should happen soon and living in ways more friendly to the environment should become a goal for every individual family. Keep reading for some approaches to go green and save energy, generally in the kitchen.

A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. In case you can get a new one, they use about 60% less than the old models that are more than ten years old. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is clean, which means that the motor needs to work less frequently, will also save electricity.

As you can see, there are many little items that you can do to save energy, as well as save money, in the kitchen alone. Green living is not really that difficult. A lot of it really is basically making use of common sense.

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

The ingredients needed to cook Roasted Garlic Baba Ganoush:
  1. Use large or 3 small eggplants
  2. Provide garlic
  3. You need olive oil
  4. Prepare Tahini to taste
  5. Prepare small lemon or 1 lime
  6. Provide ground cumin
  7. Get salt
  8. Take Cayenne pepper or paprika to garnish
  9. You need Optional- fresh parsley, cilantro, or basil to garnish
Steps 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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