:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/4p9-odkNqjeVtN1kvjoh/2dc0ed20bb053561fcb703fe56e159.jpeg "Easy homemade eggplant dip \"Babaganoush\" recipe")
VIDEORECIPE Easy homemade eggplant dip "Babaganoush" recipe
This easy homemade eggplant dip recipe or "Babaganoush" is a typical side dish of Arabic and Mediterranean food. Don't miss it!
Ingredients
- 2 eggplant
- 1 tablespoon lemon juice
- 1 clove garlic
- 3 tablespoon tahini
- salt
- ground black pepper
- parsley
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Directions
Bake the eggplants at 220° C on a baking sheet with greaseproof paper for 1 hour.
Source: Youtube
Remove from the oven, place on a plate and cover. Leave to stand for 10-15 minutes.
Source: Youtube
Open the eggplants and scoop out the flesh with a spoon into a bowl, discarding the skin.
Source: Youtube
Mash the pulp of the eggplant with a fork and add the rest of the ingredients except the parsley. Mix until well blended.
Source: Youtube
Finish with some chopped fresh parsley.
Source: Youtube
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RomiEasy homemade eggplant dip "Babaganoush" recipe
This easy homemade eggplant dip recipe or "Babaganoush" is a typical side dish of Arabic and Mediterranean food. Don't miss it!
Bake the eggplants at 220° C on a baking sheet with greaseproof paper for 1 hour.
Remove from the oven, place on a plate and cover. Leave to stand for 10-15 minutes.
Open the eggplants and scoop out the flesh with a spoon into a bowl, discarding the skin.
Mash the pulp of the eggplant with a fork and add the rest of the ingredients except the parsley. Mix until well blended.
Finish with some chopped fresh parsley.
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