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Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, baked batata harra fries with baba ganoush. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Baked Batata Harra fries with Baba Ganoush is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Baked Batata Harra fries with Baba Ganoush is something that I’ve loved my whole life.

This baba ganoush can be made ahead of time and stored in an airtight container in the refrigerator for up to four days. Like many great dishes, baba ganoush is extraordinarily simple in concept: Roast some eggplants; scrape out the flesh; mix it with some garlic, lemon, tahini, and olive oil; and serve. Flip the fries carefully (they are.

To get started with this particular recipe, we must first prepare a few components. You can cook baked batata harra fries with baba ganoush using 16 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Baked Batata Harra fries with Baba Ganoush:

1. Make ready For the Fries
2. Take 2 large potatoes
3. Make ready 2-3 Tbsps Olive oil
4. Make ready 2 Tbsp minced onion
5. Take 2 cloves garlic
6. Get 1 green chili, seeded and minced
7. Take 1 Tbsp fresh coriander / cilantro
8. Prepare 1/4 tsp chili powder
9. Take 1/4 tsp dried coriander
10. Get 1/2 a lime
11. Get For the dip
12. Take 1 small eggplant
13. Get 1/2 cup yogurt
14. Prepare 1 small clove garlic
15. Make ready 1 Tbsp tahini
16. Make ready Juice of 1 lemon

The Mediterranean Dish. · Classic Baba Ganoush is made by roasting eggplants until soft, scooping out the insides. Watch how to make the best baba ganoush in this short recipe video! You'll start by roasting your eggplant in the oven. These Lebanese potatoes cast the baked spud in a whole new light.

Steps to make Baked Batata Harra fries with Baba Ganoush:

1. Pre-heat the oven to 200C / 390F
2. Slice the potatoes into long, chunky fries. I suggest leaving the skins on for this recipe.
3. Boil a saucepan of water and then remove from heat. Soak the fries in the water for about 20 minutes. Do not add any more heat- you just want the fries to soak, not cook. Doing this will help them to get a soft inside.
4. Drain, and leave to completely dry out. (This a good time to make the dip)
5. Toss the potatoes in olive oil to coat, and then add to a baking tray.
6. After 20 minutes, remove from the oven. Flip the fries carefully (they are prone to breaking at this stage) and sprinkle the onion, garlic, green chili and dried spices on top.
7. Return to the oven and bake for another 20 minutes. They will at this point be fully cooked. But if they aren't quite crispy enough (it depends on the strength of your oven's fan and whether there are any cool spots in your oven) I suggest grilling them for another 5-10 minutes until you get your preferred crispiness.
8. Now pile them on a plate and add the cilantro/fresh coriander and a squeeze of lime juice.
9. To Make the Dip - Cut the eggplant in half and sprinkle salt on each side.
10. Roast in the oven at 200C / 390F for about half an hour.
11. Leave to cool off, until you can comfortably handle it.
12. Scoop the flesh out of the skin and put into a food processor.
13. Add the remaining ingredients and blend until soft and creamy.
14. Please don't forget to tag @appetizing.adventure on Instagram if you try this recipe!

Crisp, spicy and fresh, they are the star of the show and should have their own accompaniments rather than Place a large frying pan over medium-high heat. Baba ghanoush, also spelled baba ganoush or baba ghanouj, is a Levantine appetizer of mashed cooked eggplant mixed with tahini (made from sesame seeds), olive oil, possibly lemon juice. Making baba ganoush is a very similar process to making hummus. We are basically swapping the chickpeas called for in hummus for delicious roasted eggplant. For the very best baba ganoush, the flesh of the eggplant needs to.

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