20 Turkish Aubergine Puree Recipe Get Ready To Indulge!
Published on: Mar 7, 2024
Turkish aubergine puree, also known as "baba ghanoush," is a delicious and versatile dish that has been a staple in Turkish cuisine for centuries. Made with roasted aubergines, tahini, garlic, lemon juice, and olive oil, this creamy dip is perfect for dipping bread or vegetables, spreading on sandwiches, or serving as a side dish. In this article, we will explore the history of this traditional Turkish recipe and provide you with a step-by-step guide on how to make it at home.
Turkish Eggplant Casserole with Tomatoes (Imam Bayildi)
Main Ingredients: Eggplant, Sea Salt, Olive Oil, Small Yellow Onion
This traditional Turkish dish is a must-try for any eggplant lover. The tender eggplant is stuffed with a flavorful tomato and onion mixture and then baked to perfection. It's a hearty and satisfying meal that is perfect for any occasion.
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Balsamic Roasted Vegetable Sandwich
Main Ingredients: Eggplant, Red Pepper, Zucchini, Onion, Balsamic
This vegetarian sandwich is packed with flavor and nutrients. The combination of roasted vegetables, balsamic glaze, and creamy cheese makes for a delicious and satisfying meal. It's perfect for a quick lunch or a light dinner.
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Karniyarik (Turkish Stuffed Eggplant)
Main Ingredients: Eggplants, Sea Salt, Ground Beef, Onion, Medium
This traditional Turkish dish is similar to the Imam Bayildi, but with a twist. The eggplants are stuffed with a mixture of ground beef, onions, and tomatoes, and then slow-cooked in a rich tomato sauce. It's a hearty and flavorful dish that is sure to please.
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Vegan BLTA
Main Ingredients: Maple Syrup, Olive Oil, Apple Cider Vinegar, Low Sodium
If you're looking for a vegan twist on the classic BLT sandwich, this recipe is for you. The bacon is replaced with smoky tempeh and the mayo is swapped for a creamy avocado spread. It's a healthier and more ethical version of the beloved sandwich.
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Roasted Vegetable Salad
Main Ingredients: Eggplant, Butternut Squash, Medium Zucchini, Seeds
This colorful and nutritious salad is the perfect way to use up any leftover roasted vegetables. The combination of roasted vegetables, fresh greens, and a tangy vinaigrette makes for a delicious and filling meal. It's a great option for a light lunch or a side dish.
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PLANTAIN LASAGNE WITH RAINBOW SLAW
Main Ingredients: Olive Oil, Spring Onions, Garlic, Ginger, Scotch Bonnet
This unique twist on lasagne features layers of plantains instead of pasta. The plantains add a subtle sweetness and a unique texture to this comforting dish. It's topped with a vibrant and flavorful rainbow slaw for a burst of color and nutrients.
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Summer Vegetable Hash with Brown Rice + Poached Egg
Main Ingredients: Eggplant, Zucchini, Yellow Squash, Green Beans
This hearty breakfast dish is filled with summer vegetables and topped with a perfectly poached egg. The combination of flavors and textures makes for a satisfying and nutritious meal. It's a great way to start your day off on the right foot.
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Low Carb Eggplant Bites
Main Ingredients: Eggplant, Vegan Mayonnaise, Unsweetened Almond Milk
If you're looking for a healthier alternative to traditional fried eggplant, this recipe is for you. These low carb bites are baked instead of fried, making them a guilt-free snack or side dish. They are crispy on the outside and tender on the inside, making them irresistible to anyone who tries them.
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Green Monster Veggie Burger
Main Ingredients: Frozen Peas, Kale, Florets, Broccoli, Celery Stalk
This veggie burger is not only delicious but also packed with nutrients. The patty is made with a mixture of beans, spinach, and spices, making it a great option for anyone looking for a healthier burger alternative. It's topped with avocado, tomato, and a creamy herb mayo for a burst of flavor.
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Roasted Eggplant Sandwiches with Vegan Arugula Walnut...
Main Ingredients: Eggplant, Olive Oil, Salt, Pepper, Arugula, Basil
These sandwiches are a great way to use up any leftover roasted eggplant. The eggplant is paired with a flavorful vegan pesto made from arugula and walnuts. It's a great option for a quick and easy lunch or dinner.
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Spinach and Eggplant Salad
Main Ingredients: Fresh Spinach Leaves, Cherry Tomatoes, Red Onion
This simple and nutritious salad is a great way to incorporate more greens into your diet. The combination of spinach, eggplant, and a tangy vinaigrette makes for a refreshing and flavorful dish. It's perfect for a light lunch or a side dish.
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Vegan Shuba (Eggplant under the sea)
Main Ingredients: Beetroot, Medium Carrots, Medium Potatoes, Purple
This unique and flavorful dish is a vegan version of the traditional Russian salad, Shuba. Instead of fish, the eggplant is used as the main ingredient and is paired with a creamy and tangy dressing. It's a great option for a light and refreshing meal.
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South Carolina Vegan Catfish and Coleslaw
Main Ingredients: Green Cabbage, Red Cabbage, Large Carrot, White Onion
This vegan version of South Carolina's famous catfish and coleslaw is just as delicious as the original. The "catfish" is made from tofu and seasoned with a flavorful spice blend. It's served with a tangy coleslaw for a complete and satisfying meal.
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Scrumptious Roasted Vegetables
Main Ingredients: Eggplant, Large Carrot, Red Onions, Red Bell Pepper
This simple and versatile recipe is a great way to use up any vegetables you have on hand. The vegetables are tossed in a flavorful marinade and then roasted to perfection. They can be served as a side dish, added to salads, or used as a topping for sandwiches.
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Baked Eggplant
Main Ingredients: Eggplant, Large Egg, Seasoned Breadcrumbs, Olive Oil
If you're looking for a simple and delicious way to prepare eggplant, this recipe is for you. The eggplant is simply seasoned and then baked until tender. It's a great option for a side dish or can be used as a base for other recipes.
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Eggplant Parmesan
Main Ingredients: Eggplant, Kosher Salt, Italian Seasoned Breadcrumbs
This classic Italian dish is a crowd-pleaser for a reason. The eggplant is breaded and baked until crispy, then layered with marinara sauce and cheese and baked again until bubbly. It's a hearty and satisfying meal that is perfect for any occasion.
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Baked Ratatouille
Main Ingredients: Zucchini, Yellow Squash, Eggplants, Roma Tomatoes
This French vegetable dish is not only visually stunning but also delicious and nutritious. The vegetables are baked together in a flavorful tomato sauce, creating a harmonious blend of flavors. It's a great dish to serve as a side or as a main course with some crusty bread.
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Szechuan Eggplant
Main Ingredients: Eggplant, Shallots, Minced Garlic, Chilli Sauce, Soya
This spicy and flavorful dish is inspired by Szechuan cuisine. The eggplant is stir-fried with a spicy sauce and paired with rice for a complete meal. It's a great way to add some variety and heat to your dinner rotation.
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Tuscan Pork Sandwich
Main Ingredients: Pork Chops, Olive Oil, Dijon Style Mustard, Lemon
This hearty sandwich is inspired by Tuscan flavors and is filled with tender pork, roasted red peppers, and a tangy balsamic glaze. It's a great option for a satisfying and flavorful lunch or dinner.
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Baked Vegan Eggplant & Zucchini Chips
Main Ingredients: Eggplant, Zucchini, Salt, Vegan Mayonnaise, Panko Bread
If you're craving a crunchy and savory snack, these chips are a great alternative to potato chips. The eggplant and zucchini are thinly sliced, seasoned, and then baked until crispy. They are perfect for snacking on their own or can be used as a topping for salads or sandwiches.
The Origins of Turkish Aubergine Puree
The History of Baba Ghanoush
Turkish aubergine puree, or "patlıcan ezmesi" in Turkish, has its roots in the Ottoman Empire. It is believed that the dish was first created in the royal kitchens and then spread throughout the empire. Over time, this recipe evolved and became a popular dish in various Middle Eastern and Mediterranean countries. Today, it is a beloved dish in Turkey and is served in homes and restaurants alike.
The Versatility of Baba Ghanoush
Not only is Turkish aubergine puree delicious, but it is also incredibly versatile. It can be served as a dip, spread, or side dish, making it suitable for any occasion. It is also a great option for vegetarians and vegans as it is made entirely of plant-based ingredients. Additionally, it is gluten-free and dairy-free, making it a suitable option for those with dietary restrictions.
How to Make Turkish Aubergine Puree
Ingredients You Will Need
To make Turkish aubergine puree, you will need the following ingredients:
2 large aubergines
2 cloves of garlic
1/4 cup tahini
1/4 cup lemon juice
2 tablespoons olive oil
Salt and pepper to taste
Parsley for garnish (optional)
Step-by-Step Guide
Preheat your oven to 200°C (400°F).
Cut the aubergines in half lengthwise and place them on a baking tray, cut side up.
Drizzle olive oil over the aubergines and season with salt and pepper.
Roast the aubergines in the oven for 30-40 minutes, until they are soft and slightly charred.
Remove the aubergines from the oven and let them cool for 10 minutes.
Scoop out the flesh of the aubergines and place it in a food processor or blender.
Add the garlic, tahini, and lemon juice to the food processor and blend until smooth.
Taste and adjust the seasoning as desired.
Transfer the Turkish aubergine puree to a serving dish and garnish with parsley, if desired.
Serve with pita bread, crackers, or vegetables for dipping.
In conclusion, Turkish aubergine puree, or baba ghanoush, is a delicious and versatile dish with a rich history. With simple ingredients and easy steps, you can recreate this traditional Turkish recipe at home and impress your family and friends. Whether you serve it as a dip, spread, or side dish, Turkish aubergine puree is sure to be a hit at any gathering.
Turkish Eggplant Casserole with Tomatoes (Imam Bayildi)
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