Baba Ganoush (Crema de berenjena asada)

Hey everyone, it is Jim, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Baba Ganoush (Crema de berenjena asada). One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Baba Ganoush (Crema de berenjena asada) is one of the most favored of recent trending foods on earth. It's enjoyed by millions every day. It is easy, it's quick, it tastes delicious. Baba Ganoush (Crema de berenjena asada) is something that I've loved my whole life. They're fine and they look wonderful.

Many things affect the quality of taste from Baba Ganoush (Crema de berenjena asada), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Baba Ganoush (Crema de berenjena asada) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Baba Ganoush (Crema de berenjena asada) using 7 ingredients and 6 steps. Here is how you cook it.

El Baba Ganoush es una crema a base de puré de berenjena de origen árabe. Se ha puesto muy de moda en las cocinas europeas debido a su sabor suave, su fácil preparación y que puedes combinarlo con casi cualquier cosa :)
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Ingredients and spices that need to be Prepare to make Baba Ganoush (Crema de berenjena asada):

1. 2 Berenjenas
2. 1 Diente Ajo
3. 2 Cucharadas Sésamo
4. 2 Cucharadas Comino
5. Perejil
6. Zumo de 1 limón
7. Aceite de oliva virgen extra

Steps to make to make Baba Ganoush (Crema de berenjena asada)

1. Cortamos las berenjenas por la mitad y les hacemos unos cortes a la carne para que se hagan bien por dentro. Metemos un diente de ajo bien laminado entre los cortes. Untamos con aceite de oliva y horneamos a 180°C durante 1 hora.
2. Mientras tanto, tostamos las semillas de sésamo y reservamos.
3. También tostamos las semillas de comino y reservamos.
4. Cuando las berenjenas estén asadas, les sacamos la carne. No necesitamos la piel.
5. Metemos en la picadora la carne de las berenjenas con el ajo, el sésamo, el comino, el perejil y el zumo de limón. Trituramos bien hasta que se forme una pasta homogénea.
6. Servimos con un poco de pimentón, sésamo, perejil y aceite de oliva. Acompañamos con calabacín, zanahoria, pimiento, pepino o lo que nos apetezca para dipear :) Disfrutad!

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