Baba Ganousch
Baba Ganousch. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil.
Remove from water, and peel skin off.
Wrap ½ cup of wood chips (mesquite, alder, apple) in heavy-duty foil and pierce the top, creating an opening in the foil so smoke can escape.
In Israel, there's a baba ghanouj (sometimes called baba ganoush) recipe for every taste. It's creamy, savory, and exudes an irresistibly smoky flavor. I will not get too deep into the debate but in Lebanon, this dip is almost always known as moutabal.
Rating: 100% based on 788 ratings. 5 user reviews.
Steve Numbersoz
Thank you for reading this blog. If you have any query or suggestion please free leave a comment below.
0 Response to "Baba Ganousch"
Enregistrer un commentaire