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How To...Make Baba Ghanoush

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Uploaded by on Apr 6, 2009

Baba what? Mike shows how to make a fast and easy (and tasty) dip/spread made from eggplant. http://livelife365.blogspot.com/2009/04/how-about-some-how-to.html

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  • Try roasting the eggplant whole, make sure you poke it so it doesn't burst. After roasting for an hour put the eggplant in a plastic bag for 15 minutes and peel. Then continue with the rest of your recipe. YUMMY!!!

  • hey, thanks for the tip, will try it next time...

    peace,

    mike

  • Thanks for posting. Looks delicious! One point: instead of tahina paste, some put in mayonnaise. (Not as healthy, I know). I spent a few years in Israel, and that is how it is made there...

  • never tried it with mayo...i prefer tahini for health reasons...thanks for watching...peace

  • coo l& thorough!!

  • thanks for the visit...peace

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  • Hi Mike. Wow. you are a great cook. Thank you so much for the wonderful recipe.

    I spend so much on this in the tubs at the store, and now I can make it at home.

    Thanks again!!!

  • Arabic food

  • @Yahsgirl66 Agreed. I always roast the eggplant whole after a few pokes with the fork. This way you get all the juices and goodness into your dish. Even better is roasting in the bbq. Great idea about the plastic bag, I've always let it sit with a towel over it. Roast a head of garlic while you roast the eggplant - makes it divine. Pickled turnips are delightful along with this dish, and homemade pita.

    There is an untoasted tahini paste...make sure to use the toasted for the best flavor.

  • yummy!

  • I have had this many times before. Thank you for showing me how to make it!

  • thank you mike

  • you can use whole roasted garlic too. sooo yummy

  • sooo much oliveoil haha ==) looks great

  • couls i also just add hummus???

  • thank you for the great dish man:)

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