This week for Wednesday with Donna Hay, Sarah chose a popular Middle Eastern dip - baba ghanoush, on p86 of Modern Classics I. Baba Ghanoush is a dip made from roasted eggplant, tahini, garlic and olive oil. I roasted my eggplant in the oven rather than on the stovetop.
I found this homemade version of baba ghanoush tastier than its commercial counterparts. I would cut down on the garlic if I made it again, as it seemed a little overwhelming, but otherwise, I really enjoyed this dip.
To see what Margaret, Sarah and Kayte thought of this dish, visit their websites.
One of my favorites!!! Blessings, Catherine
ReplyDeleteI really liked this...and those crackers you have pictured with yours look really tasty, perfect for this dip/spread!
ReplyDeleteI'm glad you liked it and I agree that this recipe was much better than any store-bought version. I think that has proved to be true for all the dips I have made in the past. Just think about the difference between jarred salsa and one you make at home. The former is like a dark brownish red sludge, which the latter is like flavour fireworks in your mouth!
ReplyDeleteI never knew this was a dip! I feel like a doofus!
ReplyDeleteOne of my favourite dips, it looks so creamy :D
ReplyDeleteCheers
Choc Chip Uru
I've never really eaten an eggplant I liked. Maybe this is the way to approach it. Looks tasty!!!
ReplyDeleteBaba ghanoush is one of my absolute favourite things - I would gladly fall into this bowl face first!
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