June 5, 2017

BABA GHANOUSH



A couple of weeks ago, we ate at Ya Ya's Euro Bistro in Chesterfield, Missouri.  They serve Baba Ghanoush and warm slices of bread while you're waiting on your meal.

This would be great to serve to friends or family at your next dinner party or get-together!


Wow!  It was delicious.  I, of course, love bread.


Baba Ghanoush is a dip made from roasted eggplant.  It's simple to make.  I made it in my food processor.


A small confession, my hubby is not a fan.  But, hey!  We all like different foods.  No problem.

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Baba Ghanoush

2 - 1 pound purple eggplants
1-1/4 cups Greek yogurt
1/2 teaspoon minced garlic
1/2 cup canola oil
1/2 cup extra virgin olive oil
salt
pepper
Herb-infused Extra Virgin Olive Oil 
(I made my own)

Slices of Sourdough, French, or Italian bread
(warmed in the oven)

Preheat oven to 375 degrees F.  Puncture eggplant with a knife.  Roast eggplant on a baking sheet for one hour.  Cool.  Slice open and remove seed pods.  Scrape flesh off skins and place in a food processor.  Discard the stems and skins.

Add yogurt and garlic and mix until smooth.   Add oils and mix until smooth and creamy.  Season with salt and pepper.  Refrigerate before serving.

Place a couple of tablespoons onto a small plate in an oval shape.  Drizzle with herb-infused olive oil.  Serve with bread.

(Slightly adapted from the St. Louis Dispatch Recipes)

This makes a lot of dip.  If making for a small group,  I would cut the recipe in half.

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