Baba Ganoush is one of our family's favorite dips. Traditionally this recipe has tahini in it. We substitute mayonnaise for the tahini, since I usually do not have tahini and when we do it is never used up. This dip is great with pitas or dipping vegetables. Give it a try.
BAB GANOUSH (ROASTED EGGPLANT DIP)
1 pound of eggplant
3 cloves garlic, minced
2 tablespoons mayonnaise
1 tablespoon olive oil
1 lemon juiced
1 teaspoon salt
1/2 teaspoon black pepper
1. Slice the eggplant in half and roast in the oven at 375 degrees for 20-30 minutes.
2. Remove the flesh of the eggplant from the skin and place in a food processor. Add remaining ingredients and pulse until well blended. You can add red pepper flakes or powder if you would like it spicy.
ENJOY!
No comments:
Post a Comment