Difference between revisions of "Baba Ghanoush Bahraini Way"
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* several whole [[black olive]]s | * several whole [[black olive]]s | ||
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# Heat oven to 200°C. | # Heat oven to 200°C. | ||
# Place whole [[eggplant]] on a baking sheet and bake until the outer shell is crisp and the inside is soft and mushy (about 1 hour). | # Place whole [[eggplant]] on a baking sheet and bake until the outer shell is crisp and the inside is soft and mushy (about 1 hour). | ||
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[[Category:Black olive Recipes]] | [[Category:Black olive Recipes]] | ||
[[Category:Eggplant Recipes]] | [[Category:Eggplant Recipes]] | ||
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Latest revision as of 06:54, 14 July 2012
Ingredients
- 1 large eggplant
- 2 cloves garlic
- 2 tbsp tahini (sesame paste)
- ¼ tsp salt
- 1 tbsp lemon juice
- 125 ml yogurt
- 3 tbsp olive oil
- several whole black olives
Procedures
- Heat oven to 200°C.
- Place whole eggplant on a baking sheet and bake until the outer shell is crisp and the inside is soft and mushy (about 1 hour).
- Let the eggplant cool, then remove and discard the skin and the green cap.
- Spoon the inside into a food processor or a blender.
- Add garlic, tahini, salt, lemon juice and yogurt.
- Purée until creamy.
- Spoon into a serving dish and garnish with olive oil and whole olives.
- Serve cold or warm, with sliced pita bread or vegetables for dipping.
