| You are here: | About>Food & Drink>Middle Eastern Food> Appetizers/Snacks> Baba Ghannouj Recipe - How to Make Baba Ghannouj |
 | Middle Eastern Food |
 Baba Ghannouj Photo: Paul Cowan At a Glance Prep Time : 15min Cook Time : 30min Course : Appetizer Special : Easy, Few Ingredients Type of Prep : Bake, Blend / Process Cuisine : Middle Eastern Occasion : Cookout, Family Dinner, Party, Picnic More About Middle Eastern FoodBaba Ghannouj - Eggplant DipBaba ghannouj is a poular dip made from eggplant and tahini. It has a smooth, creamy texture, and a slightly smoked taste. It is traditionally served with pita bread (toasted or fresh), however Many people like it as a chip dip with potato chips or tortilla chips. INGREDIENTS:
PREPARATION:Preheat oven to 375 degrees and bake eggplant for 30 minutes, or until outside is crisp and inside is soft. Allow to cool for 20 minutes. Cut open eggplant and scoop out the flesh into colander and allow to drain for 10 minutes. Removing the excess liquid helps to eliminate a bitter flavor. Place eggplant flesh in a medium bowl. Add remaining ingredients and mash together. You can also use a food processor instead of by hand. Pulse for about 2 minutes. Place in serving bowl and top with lemon juice and olive oil. Add other garnishments according to taste. Serve with warm or toasted pita or flatbread. Enjoy! Garnishment Ideas for Baba GhannoujBaba ghannouj always has to have olive oil on top for garnishment. However you can spice things up a bit by adding crushed red pepper, a dash of cumin, parsley or coriander.User Reviews  More About Middle Eastern Food |
|
All Topics | Email Article | |  |  |
| Advertising Info | News & Events | Work at About | SiteMap | Reprints | Help | Our Story | Be a Guide |
| User Agreement | Ethics Policy | Patent Info. | Privacy Policy | ©2008 About, Inc., A part of The New York Times Company. All rights reserved. |