Baba ghanoush recipe
Baba Ghanoush recipeThis article was published by: Matthew
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
|2 tbsp||lemon juice, freshly squeezed|
|2 clove(s)||garlic, minced|
|1 tbsp||olive oil|
|60 ml||plain yogurt|
|salt, to taste|
|fresh parsley, chopped|
|2||carrots, peeled, sliced|
InstructionsCut eggplant in half lengthwise and scook our flesh. Place eggplant skins in a frying pan, add a bit of oil and sauté for 2-4 minutes on both sides. Remove from pan and cool slightly.
Combine eggplant, lemon juice, tahini, garlic, olive oil and salt in a blender and process until smooth. Pour in yogurt and blend for further 20 seconds.
Spoon into a serving dish and refrigerate, covered, overnight.
To Serve, sprinkle with chopped parsley and serve as adip with pita bread, carrots, and cucumber.
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Baba ghanoush recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
(Visited 16 times, 1 visits today)