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Receta Forget the Tahini Baba Ganoush
by Mellie Duffy

Forget the Tahini Baba Ganoush




I like to make baba this time of year with the wonderful selection of eggplants, but I don't keep tahini on hand, it can be hard to find & is costly. This is a recipe without the tahini that my friends & family enjoy.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Líbano Lebanese
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 2 small eggplants
  • 2 TBS. extra virgin olive oil
  • 2 TBS. fresh lemon juice
  • 2 cloves garlic, finely minced
  • 1/2 tsp. coarse sea salt
  • top with crushed red pepper flakes if desired

Direcciones

  1. preheat oven to 400.
  2. Wash and dry eggplant before prickling several times all over with a sharp knife.
  3. Line a baking sheet with foil and spray lightly with nonstick cooking spray.
  4. Lay eggplants on baking sheet and roast in oven for about 45 minutes or until eggplants are soft to the touch & look deflated.
  5. Cool eggplants completely.
  6. Cut off stems and slice lengthwise.
  7. Scrape out flesh and put in blender, add oil, lemon juice, garlic and salt.
  8. Blend until smooth and creamy.
  9. Can be served at room temperature or chilled in pita bread or can be used as a dip with pita chips.
  10. Garnish with black olives and tomato wedges & sprinkle crushed red pepper flakes if desired if served as dip.
  11. Enjoy!