diet

Baba Ghanoush A Taste Of The Mediterranean

Eli Ben-yehuda

Written by Eli Ben-yehuda

On September 13, 2017

The Arabic bābā means “father”, while ghannūj could be a personal name. The word combination is also interpreted as “father of coquetry” or “indulged/pampered daddy.” I personally love Baba Ghanoush. Whether as a side for dipping vegetables or as a spread on fresh warm pita bread. Simple to make and tasty to eat, enjoy this at your next gathering.

 

INGREDIENTS

2 to 3 medium eggplants (about 3 pounds total)

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2 to 3 tablespoons olive oil

1/3 cup tahini

2 cloves garlic, peeled and crushed

Juice of 2 lemons (about 1/2 cup)

Kosher salt and freshly ground black pepper

Freshly ground black pepper

 

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PREPARATION

1. Preheat the oven to 450°F. Rub the outside of the eggplants with olive oil and place them in a roasting plan. Roast the eggplant until the skin has charred and the interior is tender 15 to 20 minutes. Let cool.

2. Peel and seed the cooled eggplant, roughly chop the flesh and then transfer it to the bowl of a food processor.

3. Into the processor bowl add the tahini, garlic, lemon juice, some salt and pepper to taste, and a few teaspoons of cold water. Process the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend.

4. Adjust the seasoning with salt and pepper to taste and serve.

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Written by Eli Ben-Yehuda

With a passion for health advocacy Eli researches and writes many articles concerning improving the lives of people diagnosed with high blood pressure and the complication they experience. He believes educating people is the best way to improve their overall health.

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