Creamy Baba Ganoush

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Creamy Baba Ganoush Learn More

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[{"selector":"#anim-d23865fb-1178-428b-b5f3-dc5bce6a961f","keyframes":{"transform":["translate3d(-112.42425%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-eaae3b14-a162-44cf-9f0d-16423a54fa73","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-92bc51bf-ef96-45b7-8599-a63d5301bdc6","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] This creamy baba ganoush recipe is perfect for summer snacking. Enjoy this delicious smoky dip with crunchy vegetables or pita for a healthy treat that's sure to hit the spot! Learn More

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[{"selector":"#anim-6a29e203-92ad-45c8-b9b5-29571a48a4b7","keyframes":{"transform":["translate3d(-112.42425%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fbe463f0-60ae-4a65-b430-13922297c83b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d19410e9-6126-4d16-90b5-ce9e4d2930c3","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] – Eggplant – Tahini – Greek yogurt – Lemon juice – Olive oil – Garlic – Salt – Cayenne pepper Ingredients Full Recipe

Place eggplant directly over the flame of a gas burner or grill. Turn it every 5 minutes or so, until its skin is charred and crispy on all sides

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Remove the eggplant to a bowl and let it cool down.

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When the eggplant is cool enough to handle, peel off its charred and crispy skin. Transfer the peeled eggplant to a strainer over a bowl

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Place the eggplant pulp in a clean bowl. Add tahini, Greek yogurt, lemon juice, olive oil, garlic, salt and cayenne pepper.

[{"selector":"#anim-dea77b50-48f8-4982-873f-78c105452199","keyframes":{"transform":["translate3d(-122.53521%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b2a6b5ab-00f7-41f8-b4cd-311cd2e6cd02","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-503fd3b2-ac2d-4a74-8db5-3fc23b88951d","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] Instructions Full Recipe

Stir vigorously with your fork or a wooden spoon until the mixture is pale and creamy

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Transfer to a serving bowl, cover and refrigerate for 30 minutes. Serve with a drizzle of olive oil, and a few flakes of Aleppo pepper and parsley.

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Hummus

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Place eggplant directly over the flame of a gas burner or grill. Turn it every 5 minutes or so, until its skin is charred and crispy on all sides

1

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Remove the eggplant to a bowl and let it cool down.

2

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Cuisine With Me

When the eggplant is cool enough to handle, peel off its charred and crispy skin. Transfer the peeled eggplant to a strainer over a bowl

3

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Place the eggplant pulp in a clean bowl. Add tahini, Greek yogurt, lemon juice, olive oil, garlic, salt and cayenne pepper.

4

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Stir vigorously with your fork or a wooden spoon until the mixture is pale and creamy

5

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Cuisine With Me

Transfer to a serving bowl, cover and refrigerate for 30 minutes. Serve with a drizzle of olive oil, and a few flakes of Aleppo pepper and parsley.

6

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Hummus

Muhammara

Cilantro jalapeño hummus

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Cuisine With Me