Recipe by IMANKAY
"A traditional recipe for this eggplant dip. It consists of baked eggplant with garlic, lemon juice, and tahini sauce. Dip into this with pita bread and you have yourself a delicious-and-light appetizer."
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1 1/2 tablespoons
red pepper flakes
salt to taste
olive oil, or to taste
dried parsley flakes, for garnish
I love Baba Ghanoush and this one was very good! I used more lemon juice than called for. I had a hard time just mixing this up in a bowl, so I threw it in the food processor and pulsed it until it was the consistency that I wanted, which worked great. Spicy, garlicky and lemony...a perfect balance...I will be making this again! Thanks for sharing. :)
My husband is egyptian n we follow this recipe but in Egypt they add half of a Serrano pepper....I also use the food processor. Delicious!
The amounts are exactly right to a perfect deliciousness!!!
first attempt at making baba ganoush at home. it was good but way to spicy with the red pepper even cut in half. will reduce more but will make again for sure!
Easy to make and tastes great! Makes a good sandwich spread instead of mayo as well
Good recipe. Real ingredients. Much much better than the store bought stuff. I prefer more tahini though... personal preference.
Excellent recipe. Added less tahini And more lemon juice to suit our tastes better. Seems like it has lots of potential for different twists of flavor :) yum!
I used a food processor as well and substituted lime juice for lemon juice as it was all I had in the house. I also added between 6-8 sun-dried tomatoes. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Traditional Baba Ghanoush
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
** Calories: 96
** Calories from Fat: 78
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