cateory: cuisine
Babaganouj
Reviews: 198
Ingredients:
-
This pureed eggplant salad has Midle Eastern origin; each region with its own variation.
- 2 large eggplants
- 1/2 cup sesame tahini
- 1/4 tsp cumin
- 1 garlic clove
- (to taste) salt
How to make
Babaganouj
Babaganouj
- Place whole, unpeeled eggplants in a baking dish and bake at 400°F for about 40 minutes or until completely soft. Remove from oven and cool.
- Cut eggplants in half, then, using a spoon, scrape the seed row out and discard. Be careful not to waste the juices.
- Remove the flesh from the skins.
- Add all other ingredients together with eggplant and juices. Place in a food processor and puree.
- Pulsing the food processor will create a pulpier version.
- Makes a great dip for chips, crudites or pita wedges.
Comments for
Babaganouj
Babaganouj
You may also like:
No poll