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. :)
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!
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!
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!
This recipe is great! It is super easy and my Baba Ghanoush was delicious. I even added a few red pepper flakes and a spice called Zatar and then some olive oil and it was just like at a restaurant! Never thought it was this easy. You can adjust the amount of garlic, tahini or lemon juice to how you like it. I baked my eggplant in the oven.
Easy to prepare and full of flavor! I just added a little more lemon.
* 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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