Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Starters and Snacks => Topic started by: Ricks Thermomix Blog on October 21, 2008, 01:52:39 pm
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Babaganoush
Ingredients
1 medium to large eggplant (aubergine)
1 teaspoon of cumin seeds
1 teaspoon of coriander seeds
1 clove of garlic
75 grams tahini
75 grams olive oil
50 ml water
Half teaspoon salt
Juice of 1 large lemon
Method
The smoky flavour of babaganoush is developed by placing a whole uncooked eggplant directly onto the gas flame of your stove top. Turn the flame on full and let the eggplant cook until it is charred on the underside then turning it over with a pair of kitchen tongs repeat the process on the other side. You will find the peeling process to come easier if the eggplant is well charred, so don't pull it off the stove too quickly.
Once this is done, put the charred eggplant aside in a bowl to cool
Dry roast your cumin and coriander in a heavy based pan until they darken slightly and release their aroma.
Place in the Thermomix bowl and grind on speed 10 for 60 seconds
Add the garlic and chop on speed 7 for 5 seconds or until evenly chopped
Now that the eggplant is cooled slightly, peel the charred skin away. Make sure that you leave as much of the browned layer beneath the charring as possible, this is where the flavour is.
When you have removed all of the skin, cut off the stem and place the eggplant in the Thermomix bowl.
Add the other ingredients ie tahini, olive oil, lemon juice, salt, water
Blend on speed 5 for 30seconds.
Turn out into a bowl and sprinkle with soumak more for the decoration than for flavour
Eat whilst still warm (which I think is the only way to go) or at room temperature.
from Rick's Themomix Bloghttp://ricksthermomixblog.blogspot.com/ (http://ricksthermomixblog.blogspot.com/)
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Thanks Rick Great recipe
For those without a gas flame, or who don't like naked flames, it is possible to get a slihgtly inferior result by cooking the egglants on a grill to char a bit and then into a hot oven for 20-30 mins. If you then place in a bag to steam for a short while they are easy to peel.
Does anybody have great success with dry roasting in the TMX ? It works for me, but not the same as in a dry pan.
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mmm this sounds yum! i love this stuff but no one else in my family does :(
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Make it and take it to work instead of cake ;D
Sorry, is the job still on at present?
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yes until feb or i find a new one
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This recipe is wonderful! I am lucky in that I have a gas stove and its so easy to make this dip. Like Karen, nobody will eat it in my family but then there's more for me. One aubergine does maybe 200ml dip, which, spread on crackers is enough for a light dinner or bigger snack. Thanks for a great recipe.
Also, I don't have cumin in seeds so I just use cumin and coriander already ground but I still dry roast them.
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ooh - I've got six eggplants ripening at the moment - and for the first time I also have a gas stove! Can't wait to make this one!
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You'll love it - especially if you roast the eggplants well to get that smoky flavour
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I must admit to never tasting this. Does it taste like eggplant? Dumb question I guess.
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Not really dumb - with the smky flavour and the creamy tahini it does cahnge the flavour a lot. I love it-but then I love eggplant :-))
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we made this yesterday, and i have gotta say its the best babaganoush i have tried. everyone loved it, especially the beautiful smokey flavour and the sumac on top. mmm
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Great to hear. You realise Rick is a GL in Melbourne? He never seems to have time to visit us now :-)) :-)) Too busy.
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yeah i know rick, he did my training with janine, very nice guy and great babaganoush recipe!!
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I made this yesterday, but unfortunately by the afternoon, a rotten cold came over me....and I couldn't smell or taste a thing! >:(
I'm told it did taste good though :P
(http://i618.photobucket.com/albums/tt266/nachothecat/f324795f5a0e9a401facd2eb3c4e3b43.jpg)
(http://i618.photobucket.com/albums/tt266/nachothecat/ed17c7a577c1cf2c431560e78ca14c55.jpg)
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Nice to see an old recipe bumped maddy and you have really done it justice with such a lovely presentation.
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Thanks Judy...wish I knew how it tasted though :P
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I'm sure you will make it again maddy. Hope you feel better soon.
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That looks great Maddie. I make this recipe all the time and love it with either Rick's parmesan bread sticks or veggie sticks. I originally purchased my TMX off Rick, no idea if he's still a consultant or Group Leader. I love the smokey taste of the eggplant from cooking on the gas cooktop.
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I'm not sure Rick is still active in selling TMX, he works a small holding part time about 1 1/2 hours north of Melbourne now and does a lot of home cooking courses as well - preserving, sourdough bread, passata making, etc.