Classic Babo Gonesh For you’r belly fat

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What is Babo Gonesh?

Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Morbi lacinia molestie dui. Praesent blandit dolor. Sed non quam. In vel mi sit amet augue congue elementum. Morbi in ipsum sit amet pede facilisis laoreet. Donec lacus nunc, viverra nec, blandit vel, egestas et, augue. Vestibulum tincidunt malesuada tellus. Ut ultrices ultrices enim. Curabitur sit amet mauris. Morbi in dui quis est pulvinar ullamcorper.

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How to make baba ganoush at home

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Alternate method: grilled whole eggplant!

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What to use for dipping baba ganoush

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Pita bread: Doughy, stretchy warm pita bread is the ultimate dipper Pita chips: Or, use the crunchy version Falafel: Try our falafel or the falafel patties recipe from the book Israeli couscous with herbs and olive oil Greek yogurt mixed with olive oil and fresh herbs Vegetables: Cherry tomatoes, carrots, cucumbers, red onion, roasted red peppers

Classic Baba Ganoush

DESCRIPTION

This baba ganoush recipe is so creamy and delicious! A classic Mediterranean dip, it’s perfect for appetizer spreads or healthy snacking.

INGREDIENTS

2 pounds eggplant (1 large or 2 medium) 3 tablespoon tahini 3 tablespoon freshly squeezed lemon juice 1 large or 2 small garlic cloves, minced 1 tablespoon parsley, loosely packed 3/4 teaspoon kosher salt 1/4 teaspoon cumin 1/2 teaspoon smoked paprika 2 tablespoon olive oil For the topping: Olive oil, chopped walnuts, pomegranate seeds, torn parsley leaves, smoked paprika, etc

INSTRUCTIONS

Roast the eggplant*: Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with aluminum foil or parchment paper. Poke the eggplant all over with a fork to speed up the cooking process and put it on the prepared baking sheet. Bake for 30 minutes or until the eggplant is easily pierced with a knife. Remove from the oven and let cool. Blend the baba ganoush: Once the eggplant is cool enough to handle, slice the eggplant in half and scrape out the insides into a food processor fitted with the blade attachment, removing large portions of seeds as you can (this minimizes any bitterness from the seeds). Add the tahini, lemon juice, garlic, parsley, salt, cumin and smoked paprika. Process until smooth, about 30 seconds. With the motor running, pour in the olive oil and process for another 30 seconds or until light and fluffy. Serve: Transfer the dip to a serving bowl and top with desired toppings. Serve with pita chips or pita bread. Leftovers store up to 3 days in an airtight container in the refrigerator. Allow to come to room temperature when serving.