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Eggplant Dip(babaghanooj)

EGGPLANT DIP(BABAGHANOOJ)
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Eggplant Dip(babaghanooj) Recipe, How To Make Eggplant Dip(babaghanooj) Recipe

How to makeEGGPLANT DIP(BABAGHANOOJ)?How to cookEGGPLANT DIP(BABAGHANOOJ)?Learn the recipeEGGPLANT DIP(BABAGHANOOJ)by vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make EGGPLANT DIP(BABAGHANOOJ)

(59 ratings)
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Prep time
mins
Cook time
mins
Total time
0 mins
EGGPLANT DIP(BABAGHANOOJ)
Author : Vahchef
Main Ingredient : Garlic
Servings : 0 persons
Published date : November 17, 2016


Ingredients used in EGGPLANT DIP(BABAGHANOOJ)
• Garlic (crushed) - 1 or 2 clove.
• Lemons (juice ) - 1 or 2 cup.
• Tahini - 2-3 tablespoons.
• Eggplant - 1 large.
• Salt - 1 teaspoons.
• Yogurt - 2-3 tablespoons.
Method:
Grill the eggplant over a flame until the skin blisters. Remove the skin, chop the pulp coarsely, and squeeze out some of the bitter juice. Stir in garlic, yogurt and salt, alternatively adding tahini and lemon juice until you are pleased with the flavor Pour into several small shallow serving dishes Drizzle a bit of olive oil. Serve with pieces of Arabic bread.





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