Hummus might be the most popular Middle Eastern dip, but my favorite is rich, smoky baba ganoush. To make it at home, start by cooking your eggplants until charred beyond recognition, then peel and drain them using a salad spinner. After that, all you have to do is stir in garlic and lemon juice and whisk in tahini and olive oil until it all emulsifies into a creamy spread.
Once you have the ratio right the biggest obstacle to great tabbouleh is moisture—be sure to salt and drain the vegetables so that the salad doesn't get waterlogged.To eat all of that hummus, baba ganoush, and tabbouleh, you're going to need pita. The vast majority of store-bought pita is dry and bland, so your best bet is to take matters into your own hands. Our homemade pita is made with nutty whole wheat flour and finished on the stove to char the exterior.
I retweeted the recipe, but falafel just does not appeal to me.
Your baba ghanoush recipe rocks. We have a raised bed with aubergines just for this.
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