Ingredients
-
2
-
2
-
1
-
1
-
1
-
1/4 - 1/2
-
3 - 4
-
1
-
-
-
-
-
-
-
Directions
Baba Ghanoush – Baba Gannoujh, From Liberty Advance, People love this – serve for company with pita bread and raw veggies I have made this version of baba ghanoush many times with good results I like Chinese eggplants the best because I think the flavor is milder and I always cook them on the grill instead of the oven after I poke them with a fork in several places For me, just one lemon is plenty (my husband didn’t like the bite with 2) and just 1/4 cup tahini use regular yogurt, a pinch of cumin and cayenne and 1 tablespoon of mayo but no teriyaki sauce The yogurt makes the dip less dense than other baba ghanoush and I like that about it I make it in a food processor and it comes out great Thanks for posting , From Liberty Advance
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Steps
|
1
Done
|
Wash Both Eggplants, and Pierce Them With a Knife. |
|
2
Done
|
Place Eggplants on a Cookie Sheet, Put Them in a 500f (260c) Preheated Oven For 15 to 20 Minutes. |
|
3
Done
|
After Eggplants Are Baked and Cooled, Peel the Skin Off. |
|
4
Done
|
Put Eggplant in a Mixing Bowl. |
|
5
Done
|
Stir in the Lemon Juice, Salt, Olive Oil, and Plain Yogurt. |
|
6
Done
|
Mix Ingredients Until Smooth. |
|
7
Done
|
Stir in Tahini According to Taste. |
|
8
Done
|
When All Ingredients Are Added, Transfer the Dip to a Serving Bowl. |
|
9
Done
|
Stir in Teriyaki Sauce and Garlic. |
|
10
Done
|
Refrigerate Until You Are Ready to Serve. |
|
11
Done
|
Makes 5 to 8 Servings. |
