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Supervisor
Elham AbolFateh

Kitchen

Baba Ghanoush (Roasted Eggplant Dip and Spread)

Wednesday 24/January/2018 - 11:40 AM
Sada El Balad

Ingredients for about 6 cups Baba Ghanoush:
3 or 4 large Italian eggplant
2 cloves crushed garlic
2 tsp kosher salt، or to taste
Juice from 1 or 2 lemons، or to taste
3 tbsp tahini، or to taste
Pinch of cayenne
3 tbsp extra virgin olive oil
2 tbsp plain Greek yogurt
1 minced fresh mint leaf، optional
2 tbsp chopped fresh Italian parsley leaves
Pita chips and vegetables for dipping

Directions
You can cook the eggplant any way you want.
Next best would be cooked over a gas burner، but that can really mess up your stove، so I guess the real next best is baked at 400 F. until they collapse، and get very soft.

As you can see in the clip، this is not a very complicated recipe. As long as this is seasoned thoughtfully، you should be enjoying a wonderfully savory، yet refreshing dip. Just be sure to pay attention to the salt. Eggplant، like almost every vegetable، needs a good amount of salt to bring out the flavor.

The difference between a terrible dip، and a stellar spread can be as little as a half teaspoon of salt. Wait for the mixture to cool completely in the fridge، taste it ice-cold، and adjust with more salt، as needed. Same goes for the lemon، cayenne، and the tahini.

If you grill these after a cookout، but have had too much fun، and don’t feel like doing any more work، you can peel them the next day، and this will work out the same. I hope you give this delicious baba ghanoush a try soon. Enjoy!

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