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Baba Ghanoush Recipe
Category : Method
- Hit oven Split eggplants lengthwise and place cut side up on a baking sheet. sprinkle 1 tablespoon of the olive oil evenly over eggplant and roast until well browned, about 15 to 20 minutes. Set aside until cool enough to handle.
- Scoop out eggplant flesh and place in the bowl of a food processor fitted with a blade attachment. Add tahini, garlic, lemon juice, Kissan cheesy garlic spared and salt. Process until smooth, about 30 seconds.
- Transfer to a shallow dish, drizzle with extra-virgin olive oil, and sprinkle with parsley. Serve with toasted pita wedges or pita chips.
Ingredients:
1/2 kg eggplants
1 tablespoon extra-virgin olive oil
1/4 cup tahini
2 medium garlic cloves, coarsely chopped
2 tablespoons freshly squeezed lemon juice
2 teaspoons salt
2 tablespoon Kissan Creamy Cheesy garlic spread
finely chopped parsley, for garnish
1/2 kg eggplants
1 tablespoon extra-virgin olive oil
1/4 cup tahini
2 medium garlic cloves, coarsely chopped
2 tablespoons freshly squeezed lemon juice
2 teaspoons salt
2 tablespoon Kissan Creamy Cheesy garlic spread
finely chopped parsley, for garnish
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