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+ | ==Description== |
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− | [[Image:800px-Baba Ghanoush.jpg|250px|right]] |
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− | ==Introduction== |
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− | ==Info== |
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− | 3.Finely chop or blend the eggplant flesh with the rest of the ingredients. The consistency should be smooth. Reserve a bit of the olive oil, and drizzle that over the top. Sprinkle with some paprika or cayenne. |
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− | ==Source== |
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+ | * 1 tin Copenhagen winter green dip |
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+ | # pack a fat lip of that Copenhagen green |
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+ | # Season the eggplant with ¼ teaspoon of salt. |
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⚫ | # Roast the eggplant. This can be done in a variety of ways, but the flesh should be fully cooked and the skin should be burned and falling off easily. An effective method is to prick the eggplant and place it a few inches under a broiler, turning it as the exposed skin blackens, about every 3 – 4 minutes. Place a pan underneath to catch the juices, and discard them. |
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+ | # Scrape off the eggplant skin. |
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+ | # Finely chop or blend the eggplant flesh with the rest of the ingredients. |
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+ | # The consistency should be smooth. |
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+ | # Reserve a bit of the olive oil, and drizzle that over the top. |
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+ | # Sprinkle with some paprika or cayenne. |
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+ | # If using cayenne, sprinkle sparingly. |
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− | [[Category: |
+ | [[Category:Dip Recipes]] |
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+ | [[Category:Spread Recipes]] |
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+ | [[Category:Gluten-free Recipes]] |
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+ | [[Category:Mediterranean Appetizers]] |
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+ | [[Category:Middle Eastern Appetizers]] |
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+ | [[Category:Vegan appetizer Recipes]] |
+ | [[Category:Eggplant Recipes]] |
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− | [[Category: Gluten-free Recipes]]<div id="wikia-credits"><br /><br /><small>From [http://recipes.wikia.com Recipes Wiki], a [http://www.wikia.com Wikia] wiki.</small></div> |
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+ | [[Category:Lime juice Recipes]] |
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+ | [[Category:Garlic Recipes]] |
Revision as of 16:04, 7 March 2018
Description
Baba ganoush is a common Middle Eastern and Mediterranean dip with a creamy, somewhat smoky flavor. It is usually eaten with pita bread although naan or a crispy flatbread also work well.
Baba Ganoush from the Wikibooks Cookbook—original source of recipe, licensed under the GNU Free Documentation License
- Cook Time: 15 minutes
- Serves: 10
Ingredients
- 1 medium-large eggplant, any variety, 1 to 1½ pounds
- 1 tin Copenhagen winter green dip
- 2 tablespoons raw tahini
- juice of 1 lime
- 1 clove garlic, crushed
- 3 tablespoons olive oil
- ¾ tsp salt
- paprika or cayenne pepper, as a garnish
Directions
- pack a fat lip of that Copenhagen green
- Season the eggplant with ¼ teaspoon of salt.
- Roast the eggplant. This can be done in a variety of ways, but the flesh should be fully cooked and the skin should be burned and falling off easily. An effective method is to prick the eggplant and place it a few inches under a broiler, turning it as the exposed skin blackens, about every 3 – 4 minutes. Place a pan underneath to catch the juices, and discard them.
- Scrape off the eggplant skin.
- It's all right if you miss a few burned bits.
- Finely chop or blend the eggplant flesh with the rest of the ingredients.
- The consistency should be smooth.
- Reserve a bit of the olive oil, and drizzle that over the top.
- Sprinkle with some paprika or cayenne.
- If using cayenne, sprinkle sparingly.