Baba Ghanoush (Eggplant Dip) Recipe
Rate & Review
This traditional Middle Eastern appetizer tastes very rich without being highly caloric.
To Recipe Box
To Meal Plan/Menu
To Grocery List
Rate & Review
1 1/2 pounds eggplant (more or less)
3 tablespoons tahini (sesame paste)
3 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon salt
2 cloves garlic, minced or pressed
optional garnishes: minced parsley, tomato, paprika
Grill the eggplant over direct heat, after pricking in several places with a fork, until it is blackened and collapsed. This will take from 30 - 45 minutes, depending on the size of the eggplant and how hot the grill is.
Scrape the soft flesh from the skin (leaving a few bits of blackened skin will add to the nice smokey flavor) and purèe in a food processor with the rest of the ingredients.
Garnish as desired. Serve with wedges of pita bread, crackers, etc.
: Eggplants can also be oven-roasted at 400°F for 30 - 45 minutes, or until soft and collapsed.
Tomatillo Eggplant Dip
salt and pepper
Spicy Eggplant Pepper and Tomato Salad
dried red pepper
chopped fresh oregano
crumbled feta cheese
More Similar Recipes
Baba Ghanoush (Eggplant Dip) Recipe Reviews
There currently aren't any reviews or comments for this recipe. Be the first!
Add A Review Now!
Comment on this
Full Site |
Contact Us |
© Copyright 2018 Tecstra Systems, All Rights Reserved, RecipeTips.com