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Baba Ganouche With Roasted Garlic

DelectablePlanet's picture
Enjoy this great Middle Eastern dish as an appetizer with pita chips, fresh veggies or crackers.
Ingredients
  Eggplant 1 Medium
  Olive oil 4 Tablespoon
  Onion 1⁄2 Cup (8 tbs), chopped
  Tahini 2 Tablespoon
  Cumin 1⁄8 Teaspoon
  Salt 1 Teaspoon
  Parsley 1⁄2 Cup (8 tbs), chopped
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Garlic clove 5
Directions

GETTING READY
1. Preheat the oven to 375F.
2. Place onion ina a bowl dizzle with olive oil(1 teaspoon) and mix.Transfer to a baking dish.
3. In a roaster bowl, place the garlic, drizzle with olive oil(2 tablespoon) and cover with aluminium foil.
5. Using a fork, poke the eggplant.

MAKING
6. Bake the onion and garlic at 375F for 45 to 50 minutes.
7. In the meantime, on a gas stove, put on the flame and place the eggplant, using a tong, turn occasionally, char until the skin turns black.
8. Cut the eggplant into half lengthwise.
9. In a baking dish with onion, place the eggplant with the flat side down.
10. Bake for 20-30 minutes, until it turns soft.Remove the eggplant from oven and place the onions back into the oven.
11. Allow the eggplant to cool.
12. Peel the eggplant, and squeeze to remove the excess liquid.
13. Peel the garlic cloves or squeeze out the juice.
14. In a food processor, place all the ingredients and blend to a fine paste.

SERVING
15. On a serving plate, spread the mixture, drizzle 1 to 2 tablespoons of olive oil and serve with pita bread or crackers.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
DiabeticLiving
Cuisine: 
Middle Eastern
Course: 
Appetizer
Taste: 
Savory
Method: 
Blending
Dish: 
Dip
Ingredient: 
Brinjal, Vegetable
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Servings: 
10
If you’re looking for a great solution to a dip, then here it is! Here is the video recipe for baba ganouche with roasted garlic. A delicious flavor from the roasted garlic and egg plant, this is a good option with chips or crackers. Apart from the roasting, this really doesn’t take very long.

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