California Farm Baba Ganoush Recipe by Hobby Horseman
Cooking Instructions 30 min cook, 60 min chill 1 Roast Ping Tung eggplants in oven, 425F degrees. Cut big ones in half lengthwise, rub fleshy side with olive oil, bake thinner ones whole. 2 Broil till skin splits, about 15 minutes. Rest 5 minutes to allow internal cooking to finish. Scoop out eggplant flesh, mash with fork. Skins make great chutney. 3 Toast spices in dry cast iron pan, add to eggplant flesh. Toast white sesame seeds to make tahini. 4 Crush sesame seeds when fragrant and toasted, mix with oils and salt to make tahini. 5 With fork, mix tahini, garlic, chili, cilantro, lemon juice and salt. Then mix with egg plant flesh. Chill an hour in fridge before serving. Serve drizzled with olive oil and pita bread. 1 Roast Ping Tung eggplants in oven, 425F degrees. Cut big ones in half lengthwise, rub fleshy side with olive oil, bake thinner ones whole. 1 Roast Ping Tung eggplants in oven, 425F degrees. Cut big ones in half lengthwise, rub fleshy side with olive oil, bake thinner ones whole. 2 Broil till skin splits, about 15 minutes. Rest 5 minutes to allow internal cooking to finish. Scoop out eggplant flesh, mash with fork. Skins make great chutney. 2 Broil till skin splits, about 15 minutes. Rest 5 minutes to allow internal cooking to finish. Scoop out eggplant flesh, mash with fork. Skins make great chutney. 3 Toast spices in dry cast iron pan, add to eggplant flesh. Toast white sesame seeds to make tahini. 3 Toast spices in dry cast iron pan, add to eggplant flesh. Toast white sesame seeds to make tahini. 4 Crush sesame seeds when fragrant and toasted, mix with oils and salt to make tahini. 4 Crush sesame seeds when fragrant and toasted, mix with oils and salt to make tahini. 5 With fork, mix tahini, garlic, chili, cilantro, lemon juice and salt. Then mix with egg plant flesh. Chill an hour in fridge before serving. Serve drizzled with olive oil and pita bread. 5 With fork, mix tahini, garlic, chili, cilantro, lemon juice and salt. Then mix with egg plant flesh. Chill an hour in fridge before serving. Serve drizzled with olive oil and pita bread. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Oatmeal peanut butter cookies Blueberry Oat Bars California Farm Coconut Milk Ice Cream Stand Mixer (Bamix) Hollandaise Sauce Oatmeal peanut butter cookies Blueberry Oat Bars California Farm Coconut Milk Ice Cream Stand Mixer (Bamix) Hollandaise Sauce Baked masala mathri Methi Corn Pulao In A Pressure Cooker Paneer Schezwan Dry Pavakka/Bitter Gourd Fry California Farm Coconut Milk Ice Cream Chivda Namkeen Simmered Fried Tofu & Pork Mince Avocado & Nori Salad Indo Chinese Potato Manchurian Methi Thepla Baked masala mathri Methi Corn Pulao In A Pressure Cooker Paneer Schezwan Dry Pavakka/Bitter Gourd Fry California Farm Coconut Milk Ice Cream Chivda Namkeen Simmered Fried Tofu & Pork Mince Avocado & Nori Salad Indo Chinese Potato Manchurian Methi Thepla