Baba Ghanoush (Bahrain)
photo by GiddyUpGo
- Ready In:
- 1hr 10mins
- 1 large eggplant
- 2 garlic cloves
- 2 tablespoons tahini
- 1⁄4 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1⁄2 cup yogurt
- 3 tablespoons olive oil
- 5 kalamata olives
- Put the eggplant on a baking sheet and roast in a 400 degree oven for about an hour.
- When the hour is up, take the eggplant out and let it cool, then remove the skin and the green top and put the soft insides into a blender.
- Add the rest of the ingredients and pulse until smooth. Garnish with the kalamata olives.
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RECIPE SUBMITTED BY
I am a mother of two with another one on the way! I am married to an Englishman and we own a small business in our local area. We live in a very small town called Rough and Ready (yes there really is a place called Rough and Ready!) I am a part-time writer and full time mom. My kids were born 15 months apart and keep me so busy I barely have enough time to cook and no time at all for my other passion, horseback riding. I once had four horses but am down to two; my Arab mare Argo and old Denver. Both of them spend the vast majority of their time standing around in my back yard eating hay. I get to feed them and look at them, but until my kids are all in school (and I stop having more kids) that's about it. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">