How To Make Worlds Best Baba Ganoush Recipe!
Baba Ganoush is one of our all time favourite dips and the secret is in how you cook your eggplant.
This smokey eggplant dip is filled with flavour and attitude and is perfect served with Guy’s socca bread and some chilled in season veggies for dipping.
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Serves: 8-10
2 large (500g each) eggplants
2 garlic cloves, crushed
3 tablespoons tahini
1 lemon juice, rind
1/4 cup Greek Style Yoghurt
2 tablespoons Red Island EVO
1/2 teaspoon sweet paprika
Olive oil, to serve
Sweet paprika, to serve
Soca bread, to serve
Olives, to serve
Using a knife or skewer Pierce each eggplant 4 or 5 times, on a bbq on a medium-high heat, Cook, turning occasionally, for 10 to 12 minutes or until charred and softened. Cool for 15 minutes.
Remove and discard skin. Roughly chop flesh. Place in a strainer or colander set over a bowl. Stand for 10 minutes to drain. Process eggplant, garlic, tahini, lemon juice, yoghurt, oil and paprika until smooth. Season with salt and pepper.
Spoon into a bowl. Drizzle with oil. Sprinkle with paprika. Serve with bread and olives
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