Babaghanouj

by on May 15, 2013 » Add the first comment.
Print Friendly

Eggplant is better if it is heavy for it’s size.
Also you want one that is shiny and still firm to the touch, not spongy.

Preheat your oven to 500°
Bake your whole eggplant until it starts to char. 15 to 20 minutes
Put in a large bowl and cover with saran wrap
Leave in refrigerator until the next morning
Remove peel and scoop out the meat
Food process meat of eggplants.
Add 3 TBL tahini or peanut butter.
Add 2 TBL Greek yogurt.
Add a little bit of parsley and mint.
Add juice from 1 lemon and 1 clove of minced garlic.
Add 1 TBL olive oil.
Add one can chickpeas.
Blend well

Find more like this: Appetizers and Sides

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.