BABA GHANOUSH
If making ahead of time, store baba ghanoush in an airtight container in the refrigerator, up to one week. Garnish with parsley just before serving.
Provided by Martha Stewart
Categories Food & Cooking Snacks Dips Recipes Eggplant Dips & Spreads
Yield Makes 2 1/4 cups
Number Of Ingredients 8
Steps:
- Preheat oven to broil. Place eggplants on a rimmed baking sheet lined with aluminum foil. Broil until skin is charred, turning as each side blackens, about 12 minutes.
- Reduce oven heat to 425 degrees. Continue cooking until flesh is very soft, 12 to 15 minutes. Remove from oven, and let stand until cool enough to handle. Slit open eggplants. Scrape out seeds with spoon (don't worry if some seeds remain), and discard. Slice off tops, and remove skins; discard.
- Place flesh in a food processor, and pulse until smooth. Add remaining ingredients except parsley; pulse a few more times to combine. Transfer to a serving bowl, and garnish with parsley. Serve immediately.
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Fahad Jutt
[email protected]I love this baba ganoush! It's so delicious and easy to make.
Masolava Michael
[email protected]This baba ganoush is the perfect party food. It's easy to make ahead of time, and it's always a crowd-pleaser.
Md.Shakib Kabir
[email protected]I added a few roasted red peppers to the baba ganoush for a little extra flavor. It was a great addition.
Chase Rising
[email protected]I'm allergic to tahini, so I used Greek yogurt instead. It turned out just as delicious.
Lissette Nieves
[email protected]This baba ganoush is a great way to get your kids to eat vegetables. My kids love the smoky flavor, and they don't even realize they're eating eggplant.
Hassanansari120 Hassanansari120
[email protected]I love the versatility of this recipe. I've served it as an appetizer, a dip, and a spread. It's always a hit.
Jeffrey Eudy
[email protected]This baba ganoush is so creamy and smooth. I used a food processor to blend the ingredients, and it turned out perfectly.
Md nirob
[email protected]I love the smoky flavor of the baba ganoush. I roasted the eggplants over an open flame, which gave them a really intense smoky flavor.
andualem chane
[email protected]This recipe is a great way to use up leftover eggplant. I always have a few eggplants in my fridge, and this is a great way to use them up.
Hasib Khondokar
[email protected]I made this baba ganoush for a potluck, and it was a huge success. Everyone raved about it.
James Dean
[email protected]This baba ganoush is the perfect appetizer or snack. It's light and flavorful, and it goes well with pita bread, vegetables, or crackers.
Alexis p whittaker
[email protected]I love the simplicity of this recipe. It's so easy to make, and the results are always delicious.
Zaid With Tech
[email protected]This was my first time making baba ganoush, and it turned out great!
Shuvojit Mistry
[email protected]I've made baba ganoush many times before, but this recipe was by far the best.
Fazi Mehar
[email protected]This baba ganoush was a hit at my party! Everyone loved the smoky flavor and the creamy texture.