Hello friends and fellow foodies!
I’m always looking for a good dip recipe. Some days ago I found this recipe, lightly edited and here it is!
This recipe has an Arabic origin, where eggplant has played a large role. Hope you enjoy it as I did! It goes well with pita bread, any kind of chips, crackers, etc. and as the tradition goes, I can confirm that once you try it it’s really hard to stop eating!
- 1. 2 large eggplants.
- 2. ½ cup mayonnaise
- 3. 1 tbsp. Olive oil.
- 4. 1 tbsp. mashed garlic or garlic paste (natural)
- 5. 1 tsp. lemon or sour orange juice.
- 6. ½ tsp. black pepper.
- 7. ½ tsp. paprika.
- 8. ½ tsp. grated onion.
- 9. ½ tsp. cayenne pepper.
- 10. Salt.
Roast your eggplants. Peel them and mash them with a fork, add all other ingredients and take to the refrigerator to cool. Serve cool.
If you want to use Baba Ghanoush as a garnish, don’t use mayonnaise and do everything else exactly the same.
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