Recipe: Eggplant Dip (Baba Ghanoosh)
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Eggplant Dip (Baba Ghanoosh)
Servings 1-1/2 cups
1 large eggplant
1/4 cup tahini
1 clove garlic, crushed
1/2 tsp salt
lemon juice
olive oil
paprika
finely chopped parsley for garnish
Pita bread wedges
Pierce eggplant in several places with fork. Place in oiled broiler pan and boil, turning eggplant several times, until skin is charred and pulp is very tender. Cool slightly, then peel.
Puree eggplant pulp in food processor along with tahini, garlic, salt and lemon juice to taste. Transfer mixture to serving bowl.
Drizzle with a little olive oil. Sprinkle with paprika and finely chopped parsley. Serve with warm pita bread wedges.
Servings 1-1/2 cups
1 large eggplant
1/4 cup tahini
1 clove garlic, crushed
1/2 tsp salt
lemon juice
olive oil
paprika
finely chopped parsley for garnish
Pita bread wedges
Pierce eggplant in several places with fork. Place in oiled broiler pan and boil, turning eggplant several times, until skin is charred and pulp is very tender. Cool slightly, then peel.
Puree eggplant pulp in food processor along with tahini, garlic, salt and lemon juice to taste. Transfer mixture to serving bowl.
Drizzle with a little olive oil. Sprinkle with paprika and finely chopped parsley. Serve with warm pita bread wedges.
MsgID: 3125429
Shared by: Gladys/PR
In reply to: Recipe: Recipes for Dips and Spreads (26)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Recipes for Dips and Spreads (26)
Board: Daily Recipe Swap at Recipelink.com
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!