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Uploaded by epicuriousdotcom on Aug 18, 2009
For more, visit http://www.epicurious.com/video Chef Michael Skibitcky of The Culinary Institute of America demonstrates how to make this creamy eggplant dip with tahini (sesame paste), olive oil, garlic, and lemon juice.
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It would help if they give measurements.
leftyla 2 years ago
i like adding just a little chipotle fora hint of smokey heat and a touch of yogurt round it out nicely
macchef01 2 years ago
Here's a tip that works: when finished roasting the eggplant, place it in a bowl of cold water. It's a breeze to peel with your hands.
aqelfaris 2 years ago
he's staring at her tits!!
arivera3426 2 years ago
mmmmmmm
TexasAssKicking 2 years ago
i love baba ghanouj.. we make it a little chunkier sometimes to (a little texture is good).. its all yummy though.
x1MissWorld1x 2 years ago
1:11 Is he talking about the size of the eggplant or about what he is staring at? LOL
mishighlak 2 years ago
:s am hungry
arabianleopard 2 years ago
..
Love that Yum!
drcorina57 2 years ago
Load more suggestions
It would help if they give measurements.
leftyla 2 years ago
i like adding just a little chipotle fora hint of smokey heat and a touch of yogurt round it out nicely
macchef01 2 years ago
Here's a tip that works: when finished roasting the eggplant, place it in a bowl of cold water. It's a breeze to peel with your hands.
aqelfaris 2 years ago
he's staring at her tits!!
arivera3426 2 years ago
mmmmmmm
TexasAssKicking 2 years ago
i love baba ghanouj.. we make it a little chunkier sometimes to (a little texture is good).. its all yummy though.
x1MissWorld1x 2 years ago
1:11 Is he talking about the size of the eggplant or about what he is staring at? LOL
mishighlak 2 years ago
:s am hungry
arabianleopard 2 years ago
..
Love that Yum!
drcorina57 2 years ago