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Baba Ganoush - Yahoo Recipe Search
YummlyBaba Ganoush With Eggplant, Olive Oil, Garlic, Fresh Lemon Juice, Tahini, Salt, Pepper, Minced Fresh Parsley, Red Pepper FlakesYummlyBaba Ganoush With Eggplant, Tahini, Olive Oil, Garlic Cloves, Cumin Powder, Cayenne Pepper, Lemon, Salt, ParsleyYummlyBaba Ganoush With Eggplant, Salt, Garlic Paste, Fresh Parsley, Nut Butter, Lemon JuiceYummlyBaba Ganoush Hummus With Eggplant, Olive Oil, Garlic, Lemon Juiced, Chickpeas, Tahini, Smoked Paprika, SaltYummlyBaba Ganoush With Eggplant, Fresh Lemon Juice, Sauce, Large Garlic Cloves, Salt, Olive Oil, Flat Leaf ParsleyTaste of HomeBaba ganoush (also spelled baba ghanoush or baba ghanouj) is a Lebanese dip made with roasted eggplant. It's typically served as a starter with pita bread or fresh vegetables. —Nithya Narasimhan, Chennai, AlabamaYummlyCreamy Baba Ganoush With Aubergines, Vegetable Oil, Fresh Lemon Juice, Tahini, Salt, Cumin, Garlic, Extra Virgin Olive Oil, Extra-virgin Olive Oil, Pomegranate Seeds, CorianderOrder Baba Ganoush nearby
Kabob Grill3947 W Broad St · Closed · Opens Today 10:30 AM · (614) 272-2777Gyro, Falafel, Baklava, Greek Salad, Gyro Platter, Baba Ganoush, Eggplant Roll, Tabouli Salad, Chocolate Cake, Chicken Kofta Kabob PlatterOct 29, 2021 · Mix gently with a wooden spoon or a fork until well-combined. Cover the baba ganoush and chill in the fridge for 30 minutes to an hour. To serve, transfer the baba ganoush to a rimmed serving dish or a bowl. Top with a good drizzle of extra virgin olive oil and toasted pine nuts, if you like.
- (119)
- 87
- Appetizer, Dip
Oct 17, 2017 · Instructions. Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil.
- (573)
- 248
- Appetizer
Sep 15, 2022 · Directions. If Using a Grill (recommended): Preheat a gas or charcoal grill to medium heat and place eggplants directly over heat source. Cook, turning occasionally with tongs, until eggplants are completely tender and well charred on all sides, 30 to 40 minutes. Wrap with foil and let rest 15 minutes.
- Appetizers And Hors D'oeuvres, Snacks
- 2 min
- 200
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Apr 2, 2023 · Unwrap the eggplant and allow it to cool for 10 minutes. When the eggplant is cool to the touch, cut off the top and peel off the skin. Discard the skin, keeping only the flesh of the eggplant. Place the flesh of the eggplant in a food processor or blender. Add the lemon juice, tahini, garlic cloves and salt.
- Appetizer
- 81
- Mediterranean
Oct 20, 2023 · Remove the eggplant from the oven and let it cool for 10 minutes. Then turn the halves over and use a spoon to scrape all of the flesh out (discard the skins). Place the flesh in a fine mesh strainer over a bowl for about 20 minutes so that the excess water in the eggplant can drain.
- (50)
- Lebanese, Levantine, Middle Eastern
- Appetizer
Aug 21, 2018 · Preheat oven to 450F ( 425F if electric oven) Slice eggplants in half, lengthwise and roast with flesh side down, on a parchment-lined sheet pan on the middle rack, until very tender, about 45-60 minutes. Test by piercing the skin with a fork, and continue roasting until flesh is very tender and collapsing. Let cool.
Place the flesh in a strainer over a bowl and let stand for 20 minutes to remove excess water. Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth. Transfer to a serving dish, sprinkle with chopped parsley, smoked paprika, and red pepper flakes, if using.
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