1 eggplant roast, drain, pull into pieces and cool
1 tbls lemon
1 glove garlic smash and breath and chop and mix together gently leaving chunks
3 tbls tahini (could use ground sesame but then extra oil)
2 tbls oil drizzle this in slow and mix
1/4 tsp cumin
1/4 tsp salt
pinch cayenne (these spices should be adjusted to taste.)
old one
Roast whole in fired oven by rotating and rolling eggplants about for 20 minutes. then take them out and scoop out the insides and quarter and put in baking dish and bake at 425 for another 40 minutes until water is reduced. two dishes fit so they have to be pretty full. careful that the bottom does not burn. As the oven cools down it will be easier to reduce the water by long baking. so shoot for the rotation of 4 trays. so start with 15-20 fruits. also roast some garlic at the same time so the amount of raw garlic can be reduced as it makes it too hot and spicy. food processor may not be needed as a chunkier texture is better anyway. so a big pot and a masher may be best. total time to finished. test put up in bags and frozen. also in vacuum sealed pouches and refrigerated. also in half pint jam jars with headroom (they have straighter sides so will resist breaking on expansion.
I have a written out for this as well so when done, revise all and also experiment with canning and freezing tech
https://toriavey.com/toris-kitchen/classic-baba-ghanoush/
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