Aubergine Dip Lebanese Recipe at Darren Bloom blog

Aubergine Dip Lebanese Recipe. Put the eggplants on a oven tray with a splash of olive. Separate the charred skin by scooping out the flesh using a spoon. When cool enough to handle, cut the aubergines in half and scoop out the soft flesh. Make some swirls in the top of the dip with the back of the spoon, and drizzle olive oil over the top. Mix the crushed garlic with the lemon juice, tahini, olive oil and black pepper. Unwrap the eggplant and allow. Taste and adjust the seasonings, then spoon the baba gannouj onto a plate or small bowl. Chop or mash the eggplant. Add eggplant flesh, tahini, garlic, lemon, salt and dried mint into a food processor. Preheat oven to 400° f degrees. Add the tahini paste, garlic, lemon juice, greek yogurt (if using) salt, pepper, sumac, aleppo pepper or crushed red pepper flakes. Cover the baba ganoush and chill in the fridge for 30 minutes to an hour. Use a fork to break it down into smaller pieces. In a large bowl, combine the eggplant with the tahini, salt, garlic, and lemon juice.

When cool enough to handle, cut the aubergines in half and scoop out the soft flesh. Preheat oven to 400° f degrees. Make some swirls in the top of the dip with the back of the spoon, and drizzle olive oil over the top. Mix the crushed garlic with the lemon juice, tahini, olive oil and black pepper. Add the tahini paste, garlic, lemon juice, greek yogurt (if using) salt, pepper, sumac, aleppo pepper or crushed red pepper flakes. Chop or mash the eggplant. Use a fork to break it down into smaller pieces. Unwrap the eggplant and allow. Taste and adjust the seasonings, then spoon the baba gannouj onto a plate or small bowl. Put the eggplants on a oven tray with a splash of olive.

Baba Ganoush or Baba Ghanouj is basically a Levantine/ Lebanese

Aubergine Dip Lebanese Recipe Chop or mash the eggplant. Put the eggplants on a oven tray with a splash of olive. Preheat oven to 400° f degrees. Unwrap the eggplant and allow. Make some swirls in the top of the dip with the back of the spoon, and drizzle olive oil over the top. When cool enough to handle, cut the aubergines in half and scoop out the soft flesh. In a large bowl, combine the eggplant with the tahini, salt, garlic, and lemon juice. Cover the baba ganoush and chill in the fridge for 30 minutes to an hour. Separate the charred skin by scooping out the flesh using a spoon. Use a fork to break it down into smaller pieces. Add eggplant flesh, tahini, garlic, lemon, salt and dried mint into a food processor. Chop or mash the eggplant. Add the tahini paste, garlic, lemon juice, greek yogurt (if using) salt, pepper, sumac, aleppo pepper or crushed red pepper flakes. Mix the crushed garlic with the lemon juice, tahini, olive oil and black pepper. Taste and adjust the seasonings, then spoon the baba gannouj onto a plate or small bowl.