Baba ghanouj
Baba ghanouj
Ingredients/Components
- water - 2 tbsp
- oil - 3 tbsp
- cloves garlic, minced - 2 item
- Salt to taste - 1 item
- medium eggplant - 1 item
- tahini paste - 1/2 c
- Juice of 2 lemons
How to make baba ghanouj:
Cut 1 inch slits in eggplant to prevent splattering while baking. Bake at 500° until tender. Split eggplant open and scoop inside pulp together with juice. Mix tahini, garlic, lemon juice and salt to make sauce. Add water if needed to make a thick sauce. Add mashed eggplant. Put in salad bowl and pour oil on top.Recipe categories: Appetizers, Dips, Southwest asia (middle east).
Rating:
Related ingredients:
sour cream, cream cheese, softened, onion, chopped fine, eggplants, unpeeled, crabmeat, drained, squeezed and picked over, small box instant vanilla pudding, bread dough, lb bulk sweet or hot sausage, fresh mushrooms with stems, hard boiled eggs, cooled, shelled
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