How do you make Baba ghanoush?

Answer 1

Baba Ghanoush
2 Med. Eggplant -- (1 lb. total)
2 Tbl. Soy sauce
3 Tbl. Lemon juice
3 Tsp. Tahini
2 Tbl. Olive oil
3 Cloves Garlic -- pressed
Prick the eggplant all over and bake it at 350'-400' until they collapse (They should look like prunes) - an hour or more. When they have cooled, skin them and chop finely, sieving out the large seeds, if preferred. Add the other ingredients, except the tahini, and whisk well
with a wire whisk. Stir in the tahini and chill well before using. This isgood with corn chips or pita bread.
http://www.recipesource.com/munchies/appetizers/14/rec1439.html

1. Smoky Baba Ghanoush
2. Hot Baba Ghanoush With Pasta
3. Baba Ghanoush (Eggplant Appetizer)
4. Baba Ghanoush
5. Baba Ghanoush
http://www.recipesource.com/cgi-bin/search.cgi?search_string=Baba+ghanoush&filter=off&dir=.%2Fethnic%2Feurope%2Fswiss&imageField.x=18&imageField.y=13

Answer 2

Baba ghannoug



Ingredients:
1 Eggplant ,medium size
3 tbsp Tehina
11/2 tsp Garlic ,crushed
3 tbsp Lemon Juice
2 tbsp Olive Oil
Salt


Directions:
1. On a small metal dish, grill eggplant over medium heat. Turn on all sides so that they are equally grilled (about 20 minutes). Take off heat and leave to cool.
2. Peel eggplant and take out the seeds from inside.
3. In a medium bowl, mash grilled eggplants well with a fork. Add tehina, and crushed garlic. Mix well with eggplant. Season with lemon juice, salt.
4. Remove to a flat serving dish and even surface with the back of a spoon. Add oil on top. You can garnish with a few parsley leaves(fresh or dried)

Answer 3

Baba ghannoug

Main ingredients Eggplant, Tehina
Time of preparation 30 Minutes


Ingredients:
1 Eggplant ,mdeium size
3 tbsp Tehina
2 tbsp Yoghurt
1 1/2 tsp Garlic ,crushed
3 tbsp Lemon Juice
2 tbsp Olive Oil ,or corn oil
Salt and Pepper


Directions:
1. On a small metal dish, grill eggplant over medium heat. Turn on all sides so that they are equally grilled (about 20 minutes). Take off heat and leave to cool.
2. Peel eggplant and take out the seeds from inside.
3. In a medium bowl, mash grilled eggplants well with a fork. Add tehina, yogurt, and crushed garlic. Mix well with eggplant. Season with lemon juice, salt and pepper.
4. Remove to a flat serving dish and even surface with the back of a spoon. Add oil on top. You can garnish with a few parsley leaves and black olives.