Ingredients
-
2
-
2
-
4
-
3
-
4
-
1/4
-
1
-
1/2
-
1
-
1/2
-
-
-
-
-
Directions
Baba Ghanoush (Eggplant Dip), Baba Ghanoush is such a good way to get your vegetables in Plus, it’s fun to hear the 4yo trying to say it I didn’t see any other recipes quite like this one , This one’s a keeper This was really good and easy to make I halved the recipe and it was perfect! Thanks for posting , Nice dip! This is a different take on baba ghanoush than I’m used to I made today as stated except did not peel the eggplant in water, I waited until it was cool and then let it drain in a strainer I only had 1/4 cup of onion, so used that I did not use the 4 tablespoons of water to thin down the tahini mixture and it did not need it! Great flavor The only reason I’m giving this 4 stars is because I found it to be a tad watery – maybe the tomatoes? Although used roma which aren’t as watery as some others All in all a great recipe, and thanks for posting
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Steps
|
1
Done
|
Pierce the Eggplants in Several Places With a Toothpick. Wrap the Whole Eggplant in Aluminum Foil, and Set It Over a Gas Grill to Cook on All Sides Until It Collapses and Begins to Release a Great Deal of Steam. |
|
2
Done
|
Place the Eggplant in a Basin of Cold Water; Peel While It's Still Hot and Allow It to Drain in a Colander Until Cool. |
|
3
Done
|
Squeeze Pulp to Remove Any Bitter Juices. Mash the Eggplant to a Puree. |
|
4
Done
|
in a Food Processor, Mix the Tahini With the Garlic, Onion, Tomato, and Lemon Juice Until the Mixture Thickens and Reduces in Size. Thin With Water. With the Machine Running, Add the Eggplant and the Salt, Pepper, and Olive Oil. |
|
5
Done
|
Spread Out in a Shallow Dish, and Garnish With Pepper, Parsley, and Tomatoes. |
