Baba Ghanoush - Baba Gannoujh

"From Liberty Advance"
 
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Ready In:
1hr
Ingredients:
8
Serves:
5-8
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ingredients

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directions

  • Wash both eggplants, and pierce them with a knife.
  • Place eggplants on a cookie sheet, put them in a 500°F (260°C) preheated oven for 15 to 20 minutes.
  • After eggplants are baked and cooled, peel the skin off.
  • Put eggplant in a mixing bowl.
  • Stir in the lemon juice, salt, olive oil, and plain yogurt.
  • Mix ingredients until smooth.
  • Stir in tahini according to taste.
  • When all ingredients are added, transfer the dip to a serving bowl.
  • Stir in teriyaki sauce and garlic.
  • Refrigerate until you are ready to serve.
  • Makes 5 to 8 servings.

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Reviews

  1. People love this - serve for company with pita bread and raw veggies. I have made this version of baba ghanoush many times with good results. I like Chinese eggplants the best because I think the flavor is milder and I always cook them on the grill instead of the oven after I poke them with a fork in several places. For me, just one lemon is plenty (my husband didn't like the bite with 2) and just 1/4 cup tahini. I use regular yogurt, a pinch of cumin and cayenne and 1 tablespoon of mayo but no teriyaki sauce. The yogurt makes the dip less dense than other baba ghanoush and I like that about it. I make it in a food processor and it comes out great. Thanks for posting.
     
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