Baba Ganoush (aka Eggplant Dip)
Writer: Pizza In the present day
Recipe kind: Appetizer
- 1 Eggplant
- Juice of 1 lemon
- 2 cloves garlic, minced
- 2 tablespoons Tahini
- Additional virgin olive oil
- 2 tablespoons contemporary chopped basil
- Crimson pepper flakes
- Reduce eggplant into ¾-inch thick rounds, coat with olive oil and a touch of salt.
- Roast till tender.
- Combine all elements, besides crostini, with an immersion blender till clean.
- Serve with toasted crostini.
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