Latest news with #babaGanoush
The Guardian
6 days ago
- General
- The Guardian
How to make baba ganoush – recipe
Public service announcement: baba ganoush does not require smoked paprika, acidity regulators or indeed any kind of preservative beyond lemon juice. There are some dips I will happily buy – tzatziki, taramasalata, even hummus, with due caution – but tubs of this smoky Middle Eastern aubergine dish always seem to be slimy and underpowered in comparison with the real freshly made deal. Prep 15 min Drain 30 minCook 40 min Serves 2-4 2 large aubergines (about 650g)2 tbsp tahini Juice of 1 lemon, plus a little extra to finish2 garlic cloves, peeled1 small bunch mint, or flat-leaf parsley, leaves pickedSalt, to taste1 tbsp pomegranate seeds (optional)2 tbsp extra-virgin olive oil The key here is to blacken the aubergines over a high heat until the skin chars and the flesh roasts. The easiest and best way to do this is on a barbecue, but if you have a gas hob, you can also do it on there. Alternatively, use an overhead grill or hot oven, but doing so means you'll miss out on some of that gorgeously smoky flavour. Whichever approach you choose, prick the aubergines all over with a fork, so steam can escape while they're charring. If using a barbecue, put them on a lightly greased grill over a high heat and keep an eye on them, turning until the skin is papery and burnt, and the flesh has collapsed. Do the same if using an overhead grill. If you're using a gas hob, put the aubergines directly on the flame, turning as required. If the aubergines are very wide, you can finish cooking them through in a hot oven – 240C (220C fan)/475F/gas 9 – or bake them from scratch at the same temperature for about 40 minutes. If you have a blowtorch, it's an idea to scorch them first. Slit open the aubergines lengthways, then scoop out the long strands of soft flesh from the inside; discard the skins. Put the flesh in a sieve and, ideally, leave it to drain over the sink or a bowl for about 30 minutes, because that will give you a chunkier, more full-flavoured result. Alternatively, squeeze the flesh over the sieve to get rid of excess water. Meanwhile, put the tahini in a medium bowl (if it's separated in the jar, which is absolutely normal, give it a good stir to reincorporate the oil first) and stir in the lemon juice; the mix will seize when you first add it, but keep stirring and it will soon loosen up. Puree the garlic (with a crusher, mortar or heavy knife) and add to the tahini mix. Strip the mint leaves from the stems (or trim the coarser stalks from flat-leaf parsley), then roughly chop until you have about three tablespoons' worth. Stir two-thirds of the herbs into the tahini mixture, and save the rest as garnish. Mash the drained aubergine strands gently with a fork, just to break up the long strands and make it easier to scoop up and eat without the need for a knife. Season with a little salt, then stir into the tahini mixture. Taste and adjust for salt or lemon juice, if it needs it. Transfer to a serving bowl, if necessary, then top with the remaining herbs and a scattering of pomegranate seeds (though definitely not required, they do look very pretty. Alternatively, add a little grated lemon zest or some chilli flakes for a dash of extra colour – up to you). Pour a moat of oil around the edge of the baba ganoush, then serve with warm flatbreads and other assorted meze, or with grilled meat. If you're not eating it immediately, cover and keep at room temperature for a few hours, or in the fridge (minus the garnish, which should be added fresh) for up to three days. Bring back to room temperature before serving.
Vogue
31-05-2025
- Health
- Vogue
Tahini Is a High Protein Food You Can Eat Every Day—With Almost Everything
When cooking at home, it's easy to get into a rut. Same-old salad. Same-old salmon. Same-old pasta dish. Sometimes, however, all it takes is a new ingredient to change everything. One favorite? Tahini. Not only is it delicious, but it's also high in protein, minerals, healthy fats, and antioxidants. And if that isn't enough to convince you, consider this: Beyoncé apparently uses tahini as an ingredient in one of her go-to salad dressings. What is tahini? Tahini, also known as tahina, is a paste made from hulled, ground sesame seeds. It has a soft, creamy consistency and is made by mixing roasted and ground white sesame seeds with olive oil, avocado oil, or sesame oil. You probably know tahini as one of the main ingredients in hummus, but it's also present in other classic Middle Eastern dishes such as halva with almonds and pistachios and baba ganoush. Many dishes from North Africa and parts of Asia also feature tahini. What does tahini taste like? The flavor of tahini is mildly nutty and just a tiny bit bitter. Its neutrality, richness, and depth of flavor make it suitable for dishes that range from savory to sweet. It has a smooth, creamy texture similar to thin almond butter or peanut butter. One tablespoon of tahini has: Calories: 89 Protein: 3 g Carbohydrates: 3 g Fat: 8 g Fiber: 2 g Copper: 27% of the Daily Value (DV) Selenium: 9% of the DV Phosphorus: 9% of the DV Iron: 7% of the DV Zinc: 6% of the DV Calcium: 5% of the DV What are the health benefits of tahini? Tahini is high in protein, antioxidants, healthy fats, and contains essential minerals such as calcium, selenium, iron, and zinc. Below, a breakdown of some of the benefits of tahini. Contraindications Tahini is safe for most people to consume, but should be avoided by those who are allergic to sesame. As it is rich in omega 6, it is important that it is always balanced by adequate amounts of omega 3, to avoid the onset of inflammation—so be sure to eat it as part of a balanced diet. How to use tahini Tahini is versatile, flavorful, and easy to use. It adds a dose of extra protein, minerals, and flavor to nearly anything and makes a tasty, plant-based substitute for dairy, butter, or cream. As mentioned, Beyoncé uses it in a dressing made with olive oil, lemon juice, grated ginger, chopped parsley, Tabasco, and shoyu or soy sauce. You can use tahini as you would any other nut butter—spread it onto toasted bread, drizzle over avocado toast, spread it onto whole-grain crackers, or use it on a spread in sandwiches. For a quick sweet and savory snack, spread tahini over spelt crackers with a drizzle of honey, sliced banana, and a sprinkle of cinnamon.
