BABA GHANOUSH
I started eating this stuff after a great pita sandwich at the Pita Pit. I make mine with more garlic (cuz I don't have to suit everyone's taste, like a restaurant!). NOTE: the garbanzo's may offend a baba purist, but make for a stiffer spread and a different taste - try both ways and enjoy!
Provided by Special Ed
Categories Lunch/Snacks
Time 1h15m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Prick the skin of the eggplant and roast it at 400 degrees for 1 hour, or until the eggplant collapses.
- Scoop the flesh out (everything but the skin), and add it to the food processor.
- Add the other ingredients, and pulse until smooth.
- Serve in a pita, or as a dip.
- Note: this can be made without the garbanzos, but I like the flavor and texture they add.
- You can use roasted garlic for a smoother taste - just wrap a head of garlic in aluminum foil and put it in with the eggplant!
Nutrition Facts : Calories 148.4, Fat 12.8, SaturatedFat 1.8, Sodium 397.8, Carbohydrate 8.1, Fiber 4, Sugar 2.3, Protein 2.5
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sameer khan sameer khan
[email protected]This recipe is a must-try for any fan of baba ghanoush. It's easy to make and the results are delicious!
GEN DECURE
[email protected]I've been making this recipe for years and it never disappoints. It's the perfect appetizer or side dish for any occasion.
Markus McDowell
[email protected]This is my go-to recipe for baba ghanoush. It's always a hit with my friends and family.
Dallas Keener
[email protected]I love this recipe! It's so easy to make and the results are always delicious. I often make a double batch so I can have leftovers for lunch the next day.
jamshaid Kharl
[email protected]This recipe is amazing! The baba ghanoush is so creamy and flavorful, and the roasted eggplant adds a smoky depth of flavor. I love serving this with pita bread and fresh vegetables.
Hot Riya
[email protected]This was my first time making baba ghanoush and it turned out great! The recipe was easy to follow and the results were delicious. I served it with pita bread and fresh vegetables and it was a big hit.
Sylvia Thomas
[email protected]I've made baba ghanoush a few times before, but this recipe is by far the best. The eggplant was perfectly roasted and the tahini sauce was so creamy and flavorful. I will definitely be making this again!
Warren Weeder
[email protected]This recipe is a keeper! The baba ghanoush was so smooth and creamy, and the roasted eggplant flavor really came through. I will definitely be making this again.
Joseph Ouma
[email protected]I'm not a huge fan of eggplant, but I tried this recipe and was pleasantly surprised. The eggplant is roasted until it's soft and smoky, and the tahini sauce is rich and creamy. I served this with pita bread and it was a hit!
Zicky Bella
[email protected]Baba ghanoush is one of my favorite Mediterranean appetizers. This recipe is easy to follow and the results are delicious! The eggplant is roasted to perfection and the tahini sauce is creamy and flavorful. I love serving this with warm pita bread an