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Before you jump to Turkish Eggplant Salad (Baba Ganoush) recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs Within the Kitchen.
Remember when the only men and women who cared about the natural environment were tree huggers along with hippies? Those days are over, and it appears we all realize our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living a lot more environmentally friendly we won't be able to correct the problems of the environment. These types of adjustments need to start taking place, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, mainly by making your kitchen area more green.
A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you're in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less energy. Always keeping the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is definitely clean, which means that the motor needs to operate less frequently, will also save electricity.
From the above it really should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Natural living is actually something we can all do, without difficulty. It's concerning being functional, more often than not.
We hope you got insight from reading it, now let's go back to turkish eggplant salad (baba ganoush) recipe. To cook turkish eggplant salad (baba ganoush) you only need 8 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to make Turkish Eggplant Salad (Baba Ganoush):
- Prepare 500 grams of Eggplant.
- Use 1 of Vegetable oil.
- Get 1 tsp of Lemon juice.
- Take 1 tbsp of Tahini (or white sesame paste).
- Use 1 tsp of Olive oil.
- Prepare 1 clove of Grated garlic.
- Take 1/4 tsp of Salt.
- Prepare 1 of lots Parsley.
Instructions to make Turkish Eggplant Salad (Baba Ganoush):
- Cut the tops off the eggplants and cut in lengthwise halves. Coat the frying pan thinly with vegetable oil, and place the eggplants with the cut surface facing down..
- Heat the frying pan over medium heat. Add some water (about 2 teaspoons) and cover the pan. Lower the heat and steam for 20 minutes. Turn the heat off, and cook with residual heat for 10 minutes..
- Remove the eggplants from the pan. Scoop out the flesh with a spoon..
- Mince the eggplant flesh roughly, and immediately add the lemon juice..
- Season with tahini, olive oil, garlic, and salt. Add a lot of finely chopped parsley..
- Dish it up and serve..
- Enjoy it with some tortillas..
- When I had this dish at a restaurant, it was served with a scoop of yogurt..
- Lebanese eggplant salad tastes lighter, as it doesn't use any tahini..
- The Lebanese recipe uses yogurt instead of lemon juice and tahini. Chop it up roughly, or use a blender to make it a purée..
- I made mine without any garlic so that it tastes refreshing - perfect to eat during the summer..
- Make a dent and fill it with olive oil... It feels just like you're at a Lebanese restaurant..
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