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Eggplant dip - Eggplant Hummus

484 views · Published 15 February 2015 · 7:43 · Indexed 30 October 2026

Channel: No Hippie BBQ & Cooking · 2015 · Howto & Style

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Baba Ghanouj is an egg plant recipe that is similar to hummus, except the eggplant replaces the garbanzo beans. It is always a party favorite. This Baba Ghanouj  is simple, fast and won't stay in your refrigerator. I have never seen it last more than a day, maybe 2 days max. Below is the recipe that I used, but this dish can be tailored to your own tastes. Play around with it until you have it just how you want.

Baba Ghanouj recipe:
Take 2 medium sized egg plants and roast them in the oven or on a grill at 400 for 40 to 45 minutes or until soft. If you can char the skin, that's even better. While that is cooking mix the following ingredients together in a bowl

1/4 cup Tahini
1/4 cup lemon juice
3-4 roasted garlic cloves worked into a paste (minced if you have to)
4 tbs flat parsley or cilantro (set aside 1/2 for garnish)
3 tbs Kalamata or other brined dark oliveegg plant dip

1/2 tsp cumin
1/2 tsp cayenne pepper
1/4 tsp smoked paprika
Adjust to your own taste
Set aside until eggplants are done. When eggplants have cooled off, scoop out the flesh and set aside. In this application I used a food processor, but a blender, or even a fork will work, depending on how creamy you want it.
Add the eggplant to your food processor, then add 3/4 of your tahini mixture. A tip is to soften the tahini in the microwave before adding it to the eggplant. Blend the ingredients until you get the consistency you want adding the remainder of the tahini a little at a time. 
Scoop into a bowl, and add olive oil, parsley and kalamata olives as 

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A great website for Middle eastern food: http://mideastfood.about.com/od/middleeasternfood101/tp/popularmideast.htm

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