PREP TIME
5 mins
COOK TIME
10 mins
COURSE
Salad Recipes ,
Vegetarian Recipes ,
Vegan Recipes ,
CUISINE
Middle Eastern Food Recipes
SERVINGS
4 People
big eggplants
tahini (sesame paste)
lemon juice
yogurt (optional)
garlic, crushed
Salt & pepper
1. Make a slit in the eggplant’s skin and place under a hot
grill for a few minutes on each side or until the skin gets blackened on all
sides.
2. Set aside to cool down, then peel the off skin and wash
with cold water.
3. Place in a colander for a few minutes to get rid of all
excess liquid.
4. Place the eggplants and all of the other ingredients
in a food processor to make into a dip, or you can alternatively crush the
eggplants with a potato masher and mix with the other ingredients to get a
rough mix.
5. Serve Baba Ghanouj cold topped with some olive oil and
chopped parsley or fresh basil.
KEYWORD
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First, let me introduce myself. I'm Arwa; a citizen of the world. I like to explore the world, and try different foods from around the globe. Here, I share my passion for food with you, bringing you closer to different cultures an...
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