Baba ghanoush recipe
Baba Ghanoush recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼
Featured image is generic and does not represent the final look of a dish.
Ingredients
| 1 medium | eggplant |
| 2 tbsp | lemon juice, freshly squeezed |
| 2 tbsp | Tahini |
| 2 clove(s) | garlic, minced |
| 1 tbsp | olive oil |
| 60 ml | plain yogurt |
| salt, to taste | |
| fresh parsley, chopped | |
| 1 | cucumber, sliced |
| 2 | carrots, peeled, sliced |
| pita bread |
Instructions
Cut 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.
Preparation time:
ca. 20 min
easy
n/a
Tags: recipe, Baba ghanoush recipe, diy, how to cook, prepare Baba ghanoush recipe Recipe type: xarchivexFind more recipes on thesmartcookiecook.com
(Visited 6 times, 1 visits today)
