Cum faci Baba Ganoush acas\u0103<\/p>\n
Secretul unui Baba Ganoush reu\u0219it\u00a0este coacerea corect\u0103 a vinetelor. Trebuie s\u0103 fie moi, aproape pr\u0103bu\u0219ite \u00een propria coaj\u0103, iar aroma de fum s\u0103 fie bine evident\u0103. Dup\u0103 coacere, se las\u0103 la scurs cel pu\u021bin o jum\u0103tate de or\u0103 pentru a elimina lichidul am\u0103rui, apoi se amestec\u0103 manual, nu \u00een blender, pentru a p\u0103stra textura u\u0219or rustic\u0103.<\/p>\n
Tahini trebuie s\u0103 fie de bun\u0103 calitate, cu gust de susan pr\u0103jit, iar l\u0103m\u00e2ia s\u0103 fie stoars\u0103 proasp\u0103t, pentru a da prospe\u021bime. Un strop de ulei extravirgin de m\u0103sline \u0219i un v\u00e2rf de cu\u021bit de chimion m\u0103cinat pot transforma compozi\u021bia \u00eentr-o versiune rafinat\u0103 \u0219i echilibrat\u0103.<\/p>\n
Re\u021bet\u0103 de Baba GanoushIngrediente1 c\u0103p\u0103\u021b\u00e2n\u0103 \u00eentreag\u0103 de usturoi + 1 c\u0103\u021bel separat1 lingur\u0103 + 1 linguri\u021b\u0103 ulei de m\u0103sline extravirgin (plus pu\u021bin pentru servire)sare kosher \u0219i piper negru proasp\u0103t m\u0103cinat, dup\u0103 gust2 vinete medii (preferabil italiene, cu pulp\u0103 dens\u0103)3 linguri suc proasp\u0103t de l\u0103m\u00e2ie60 ml tahini (past\u0103 de susan)1 lingur\u0103 p\u0103trunjel proasp\u0103t tocatun v\u00e2rf de cu\u021bit fulgi de ardei iutelipii pr\u0103jite \u0219i legume crude (morcovi, castravete, ardei) pentru servireMod de preparare<\/p>\n
Se seteaz\u0103 cuptorul pe func\u021bia grill \u0219i se pozi\u021bioneaz\u0103 gr\u0103tarul c\u00e2t mai aproape de sursa de c\u0103ldur\u0103. Se taie partea superioar\u0103 a c\u0103p\u0103\u021b\u00e2nii de usturoi, se strope\u0219te cu 1 linguri\u021b\u0103 ulei de m\u0103sline, se s\u0103reaz\u0103 \u0219i se pipereaz\u0103, apoi se \u00eenvele\u0219te \u00een folie de aluminiu.<\/p>\n
Se \u00een\u021beap\u0103 vinetele \u00een mai multe locuri cu o furculi\u021b\u0103, pentru a evita cr\u0103parea lor la copt. Se a\u0219eaz\u0103 vinetele \u0219i usturoiul pe o tav\u0103 tapetat\u0103 cu folie de aluminiu. Se coc 30\u201335 de minute, \u00eentorc\u00e2ndu-le periodic,\u00a0p\u00e2n\u0103 c\u00e2nd coaja vinetelor se \u00eennegre\u0219te\u00a0\u0219i se \u00eencre\u021be\u0219te, iar miezul devine foarte moale. Usturoiul trebuie s\u0103 fie complet fraged.<\/p>\n
Dup\u0103 coacere, vinetele se las\u0103 10 minute s\u0103 se r\u0103ceasc\u0103. Apoi se taie pe lungime \u0219i se scoate miezul cu o lingur\u0103. Coaja se arunc\u0103. Pulpa ob\u021binut\u0103 se pune \u00eentr-o strecur\u0103toare \u0219i se las\u0103 s\u0103 se scurg\u0103 aproximativ 30 de minute, amestec\u00e2nd o dat\u0103 sau de dou\u0103 ori pentru a elimina excesul de lichid.<\/p>\n
Se transfer\u0103 vinetele scurse \u00eentr-un bol mare. Se adaug\u0103 usturoiul copt, scos din coji, \u0219i sucul de l\u0103m\u00e2ie. Cu o furculi\u021b\u0103, se strivesc \u00eempreun\u0103 p\u00e2n\u0103 se formeaz\u0103 o past\u0103 uniform\u0103. Se \u00eencorporeaz\u0103 tahini, 1 lingur\u0103 de ulei de m\u0103sline \u0219i un c\u0103\u021bel de usturoi crud ras fin. Se amestec\u0103 bine p\u00e2n\u0103 c\u00e2nd compozi\u021bia devine cremoas\u0103 \u0219i catifelat\u0103. Se potrive\u0219te de sare \u0219i piper.<\/p>\n
Se pune Baba Ganoush \u00eentr-un bol de servire, se neteze\u0219te suprafa\u021ba. Se presar\u0103 deasupra p\u0103trunjel tocat \u0219i fulgi de ardei iute sau boabe de rodie. Se strope\u0219te cu pu\u021bin ulei de m\u0103sline extravirgin \u0219i se serve\u0219te al\u0103turi de lipii calde sau legume proaspete.<\/p>\n