Saturday, 24 August 2013

Namaz ili umak od patlidžana (Baba ganuš) - Eggplant dip or spread (Baba ghanoush)

Namaz, umak, salata... dopašće se i onima koji nisu baš neki ljubitelji plavog patlidžana.

Pasta od susama 
(tahini, taan)

Prvo napraviti pastu od susama. Oko 100g susama izručiti u tiganj većeg prečnika, da se formira tanak sloj. Pržiti na umerenoj temperaturi, bez ulja, svega nekoliko minuta. Bitno je da susam ne promeni boju, ali da zrno postane suvo i krckavo! Susam odmah izručiti na tanjir da se potpuno ohladi. Ohlađenom susamu dodati bilo koje biljno ulje (uopšte ne mora da bude maslinovo) i izblendirati da se dobije žitka masa. Količinu ulja proceniti, dodavati ga u manjim porcijama sve dok ne dobije željenu gustinu. Pripremljen tahini izručiti u staklenu teglu, poklopiti i čuvati u frižideru - biće upotrebljiv bar dvadesetak dana.  


Toliko je jednostavno, brzo, ukusno, bez aditiva, jeftino... da nema potrebe kupovati tahini u prodavnicama! Napravite ga unapred, kada imate vremena, pa neka stoji. 

Osim toga, za vrlo ukusan i zdrav doručak, namažite parče dvopeka puterom i susamovom pastom!

Namaz ili umak od patlidžana (Baba ganuš)

Nekoliko (3-4 komada) lepih, svežih plavih patlidžana srednje veličine oprati i ispeći u rerni na 200°C. Pečenje traje 45-60min, a pleh je uvek zgodno obložiti papirom za pečenje da bi se izbeglo naknadno ribanje. Pečene patlidžane ohladiti, oljuštiti, grubo iseći, preručiti u đevđir i ostaviti da se procede. Zatim ih izgnječiti viljuškom ili izblendirati - kako Vam je lakše. U pripremljen patlidžan dodati malo ulja (bilo koje biljno ulje), so, biber, 2-3 pune kašike susamove paste (Tahini), limunov sok (po ukusu), vezu iseckanog svežeg peršunovog lista, sitno iseckan ili u avanu izgnječen čen belog luka i sve izmešati u ujednačenu masu. Može da se doda i malo mlevenog kima, mada mislim da nema potrebe. Začine i limunov sok dodavati malo po malo, tako da se fino uravnoteže ukusi. Što se tiče belog luka - ne treba preterivati sa količinom, njime se može posuti Baba ganuš, neposredno pred služenje. Ukoliko namaz stoji dan-dva u frižideru a stavili ste sitno iseckan beli luk, više će se osećati njegov ukus. Beli luk može da se izostavi, za one koji ga ne vole.

Pripremljen namaz/umak izručiti u posudu u kojoj će biti poslužen, donjom stranom kašike poravnati površinu i napraviti neko udubljenje u koje treba sipati malo biljnog ulja, posuti seckane ili cele crne maslinke, svež peršunov list, malo iseckanog belog luka (po želji). Može da se pospe tucanom ljutom paprikom.

Baba ganuš poslužiti kao namaz uz lep domaći hleb, pljosnatu lepinju, prepečen hleb, kao umak, prilog, salatu, pa čak i kao umak za krokete ili krompiriće...

Sastojci: 
Pasta od susama (tahini/taan) - oko 100g susama, biljno ulje po potrebi (ne mora da bude maslinovo); 
Baba ganuš - 3-4 komada lepih, svežih plavih patlidžana srednje veličine, malo ulja (maslinovo ili bilo koje biljno ulje), so, biber, 2-3 pune kašike susamove paste (tahini), 1 limun, veza svežeg peršunovog lista, malo mlevenog kima, 1-2 čena belog luka, nekoliko crnih maslinki, tucana ljuta paprika.

Sesame paste (tahini, taan)


First, make a sesame paste. Take a large skillet and roast 100g of a sesame seeds over medium low heat for a few minutes. It is important not to burn the seeds! It should not change the color, but the sesame becomes dry and crispy. Immediately transfer the roasted sesame on a plate and let it cool. Place them in a food processor or blender, add some vegetable oil (it doesn't have to be olive or sesame oil) and process until creamy. The oil should be added in small portions, to obtain desired consistency. Pour the tahini in a glass jar with a lid, and store in refrigerator for up to twenty days.

It's so simple, quick, tasty, no additives, cheap... There is no reason to buy tahini in a store! Make it in advance, when you have some time, and use when needed.

Use it for a tasty and healthy breakfast, spread the butter and tahini on toasted bread!

Eggplant dip or spread (Baba ghanoush) 

Take 3-4 medium sized eggplants, wash, dry, place on a baking tray lined with baking paper and roast in the preheated oven at 200°C for 45min, until completely soft. Remove from oven and let cool. Then peel, make a few cuts and set aside to drain. Place the peeled eggplant pulp in a bowl. Mash the eggplants with fork or puree in a blender until smooth. Add a lug of any vegetable oil (olive, sesame, sunflower...), salt, pepper, 2-3 tablespoons sesame paste (tahini), lemon juice (to taste), chopped fresh parsley leaves, mix to combine. Optionally, a small pinch of a grounded cumin can be added. Spices and lemon juice should be added in a small portions, so you can finely balance the taste. And garlic... be careful with the amount, because it has strong taste. Another option is to sprinkle finely chopped garlic on the top of Baba ghanoush just before serving. If you don't like the taste of garlic, just don't add it. 

Transfer the eggplant spread/dip in a serving bowl, line it with a spoon, drizzle with vegetable oil, sprinkle with chopped or whole black olives, fresh parsley leaves, cayenne pepper, some chopped garlic, optionally. 

Serve Baba ghanoush with a nice homemade bread, pita or toasted bread, as a side dish, salad, or even as a dip for nachos, fries... If you are not eggplant fan, you will like it.

Ingredients: 
Sesame paste (tahini/taan) - 100g sesame seeds, vegetable oil as needed (not necessarily olive);
Baba ghanoush - 3-4 medium sized eggplants, vegetable oil (olive, sesame, sunflower...), salt, pepper, 2-3 tablespoons sesame paste (tahini), 1 lemon, fresh parsley leaves, grounded cumin, 1-2 cloves of garlic, 5-6 black olives, cayenne pepper. 

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