Difference between revisions of "Babaghanoush"
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* 1 tablespoon minced [[Italian parsley]] | * 1 tablespoon minced [[Italian parsley]] | ||
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# Prick the [[eggplant]] a few times with a fork. | # Prick the [[eggplant]] a few times with a fork. | ||
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[[Category:Eggplant Recipes]] | [[Category:Eggplant Recipes]] | ||
[[Category:Spread Recipes]] | [[Category:Spread Recipes]] | ||
| − | [[Category:Turkish | + | [[Category:Turkish cuisine]] |
| + | [[Category:Appetizer Recipes]] | ||
[[Category:Vegan appetizer Recipes]] | [[Category:Vegan appetizer Recipes]] | ||
[[Category:Garlic Recipes]] | [[Category:Garlic Recipes]] | ||
[[Category:Tahini Recipes]] | [[Category:Tahini Recipes]] | ||
[[Category:Lemon juice Recipes]] | [[Category:Lemon juice Recipes]] | ||
Latest revision as of 06:54, 14 July 2012
Description
Creamy Eggplant Dip
File:Babaghanoush.jpg
Babaghanoush
Ingredients
- 1 medium eggplant
- 2 cloves garlic, peeled
- 3 tablespoons tahini paste
- 4 tablespoons lemon juice
- ½ teaspoon salt
- 1 tablespoon minced Italian parsley
Procedures
- Preheat the broiler.
- Prick the eggplant a few times with a fork.
- Place it on a foil-lined baking tray.
- Place under broiler.
- When the skin chars on one side, give the eggplant a ¼ turn.
- Continue until entire skin is charred and pulp is soft and mushy.
- Peel away skin, rinsing to remove all charred skin.
- Pat dry.
- In blender or food processor, combine all ingredients.
- Serve with toasted Turkish bread and enjoy!
