Recent Enteries
- Lettuce Wraps
- Mushroom Risotto
- Roast Beef with Au Jus
- Roasted Garlic
- Corned Beef Hash
- Fresh Homemade Pasta
- Easy Shortbread Christmas Cookies
- Cuban Style Roasted Pork
- Dim Sum - Shaomai (Shoe My)
- Turkey Club Sandwich with Chipotle Mayonnaise
Categories
- Appetizers (53)
- Bacon (4)
- Beef (18)
- Bread (21)
- Breakfast (9)
- Cheese (2)
- Chicken (19)
- Chinese (2)
- Cookies (1)
- Delicious (36)
- Dessert (5)
- dough (4)
- Drinks (1)
- Ethnic (41)
- Filipino (1)
- Fish (4)
- Fruit (1)
- Holiday (19)
- Kids (1)
- Meat (85)
- Pasta (11)
- Pizza (5)
- Pork (15)
- Rice (4)
- Salad (12)
- Sandwiches (14)
- Sauce (19)
- Sides (44)
- Snack (58)
- Soup (9)
- Stews (1)
- Thai (1)
- Thanksgiving (8)
- Vegetables (33)
About
Baba Ghanouj
If there is one thing I miss about Dallas, Texas, it is a restaurant called Ali Baba’s. This place was quaint and the food was killer. I typically ordered the chicken which had this amazing garlic paste, as well as hummus or baba ghanouj. From time to time, my thoughts take me back to that place, and I end up making roasted chicken, and hummus, however this time around I made baba ghanouj. For those that have never tried hummus, or baba ghanouj, they are a must make. Truly delicious flavors of garlic, lemon, and olive oil. Baba Ghanouj is basically grilled eggplant with yogurt, tahini, garlic, lemon, and olive oil. Anyway, lets get started so you can start enjoying this one right away!
Ingredients:
- 1 large eggplant, approximately 1 to 1 1/2 lb
- 2-4 cloves of garlic, roughly chopped
- olive oil
- salt
- 2 lemons, juiced
- 4 tbsp of tahini paste
- 3/4 cup of greek, or regular plain yogurt
If you have a grill, get it on high heat. With a fork, poke your eggplant a few times so when cooking on the grill it can release the pressure that is building up from cooking. Place on the grill and cook for roughly twenty-five minutes until fully seared and soft to the touch. Remove from the grill and place on a plate to let cool for 15 minutes or so. While the eggplant is cooling, prepare the rest of the ingredients and place them all in a food processor or blender. When the eggplant is close to being cooled, begin to squeeze it over a kitchen sink and try to get the water to come out of it. You will want to do this for a couple of reasons, one to not make the dip so watery, and more importantly, to get rid of the intense bitter taste.
Remove the skin, and place the flesh into the blender. Blend until you have a nice puree of baba ghanouj. You can add olive oil along with the process as well. If the mixture become difficult to blend, simply stop the process, and move the mixture around with a knife, then continue to blend.
Place in a serving dish and serve with pita chips, spread on sandwiches, or eat by the spoonful. Trust me, it is an amazing dip that is packed with garlic and lemon flavor that it will keep you coming back for more.
September 26th, 2008 at 6:03 pm
[...] Baba Ghanouj [...]
September 29th, 2008 at 12:10 pm
[...] Baba Ghanouj [...]