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How To make Hot Baba Ghanoush with Pasta

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1 lg Eggplant
1/2 c Lowfat Yogurt
2 tb Tahini
1/4 c Dry Sherry
1/4 c Lemon Juice
3 Cloves Garlic

minced
1 tb Olive Oil
1/2 ts Salt
1/8 ts To 1/4 t Cayenne :

to taste
1/4 c Fresh Parsley

for
Garnish 1 lb Dry Pasta :

* see note
* spirals or wide ribbons are recommended. Preheat oven to 400 degrees. Cut the eggplant in half, and place cut side down on lightly oiled baking sheet. Pierce with fork several times, then bake for 40 minutes, until really soft and collapsing. When it has cooled, scoop out the insides and puree everything except the parsley and pasta in a food processor or blender. Let sit awhile to flavors can blend. Bring several quarts of water to a boil and cook pasta al dente. While pasta is cooking, gently heat the sauce. Drain the pasta and mix with the sauce. Garnish with fresh parsley (you can also put parmesan on this, it sounds really weird but is good - it's also good without it!). Recipe By :

How To make Hot Baba Ghanoush with Pasta's Videos

Baba ghanoush with crispy grilled flatbread

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***RECIPE***

For the dip

6-7 lbs (3 kilos) fresh eggplants
1-2 lemons
garlic (I used like 5 cloves but that was a lot)
cilantro or parsley
tahini
olive oil
salt
spices, if you want (coriander, cumin, sumac, etc)

For the bread

3/4 cup (175mL) water
1/4 cup (60mL) plain yogurt (can replace with water)
1 teaspoon dry yeast
1 teaspoon sugar
1 teaspoon salt
1/2 cup (60g) cornmeal (skip if you want softer bread)
bread flour (as much as it will take, about 2 cups, 150g)

To make the bread dough, combine all the ingredients with as much flour as you can stir in. Cover and let sit for 20 minutes, then knead in as much additional flour as the dough will take. Cover and let rise until doubled, 1-2 hours. Divide the dough into six little balls and let proof for a half hour.

Flour the dough balls and roll them out about as thin as you can, docking them with a fork if you want lots of small bubbles instead of one big one. I like to lay each one on a little slip of parchment paper, stack them, and put them in the fridge until I'm ready to grill — they're easier to handle if cold.

Ignite a bunch of charcoal, put it in the grill, cover it with a bunch more unlit charcoal, and lay on the grate. If using a gas grill, just get it as hot as you can. Same if you're using your oven — ideally, use the broiler. Pierce the eggplants so they won't explode on you when they get hot, throw them on the heat, cover, and roast until almost completely incinerated — the skins should be burned to crisp and the flesh should be dark, soft and considerably shrunken. It took me about 45 minutes, but that'll vary a lot.

While you're waiting, you can mince your garlic.

Pull the eggplants off, cut them open, let them steam out until you can handle them, then scoop out the flesh, keeping burned bits of skin to a minimum. Drain as much water out of the flesh as you can — I do this by squeezing it in a tea towel, but some people use a sieve, some people use a salad spinner, etc.

Now you just stir in as much garlic, lemon juice, tahini, olive oil, salt, herbs and spice as tastes good to you. When adding in the tahini and olive oil, drizzle it in slowly and stir really aggressively to form an emulsion. You'll want a lot of olive oil — enough to give you mayonnaise consistency at the end.

Scrape down the grill grates, slap on the doughs and cook for a minute or so on each side until puffy. If you want soft bread, pull the loafs when they still look a little doughy. I like them crackery, so I let them brown a little more.

Rip and dip.

Baba Ghanoush - How to Make Roasted Eggplant Dip & Spread

Learn how to make a Baba Ghanoush Recipe! Go to for the ingredient amounts, extra information, and a thousand more video recipes! I hope you enjoy this easy Baba Ghanoush recipe!

Muhammara, You will Never Buy from the Store Again!

Muhammara, Mouhammara is a delicious roasted pepper dip originated in Aleppo, Syria. This walnut and roasted red pepper mezze is very popular throughout the Mediterranean, including Turkey, especially in southeastern regions, where Arab dishes are more common in the local cuisine because of the Syrian cultural influence.

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Ingredients:
• 5 large red Paprika Peppers, preferably Aleppo peppers, 500 g
• 1 - 2 hot chili peppers (optional for the heat)
• 100 g walnuts (extra for garnish), 1 cup
• 4 cloves of garlic
• 50 g breadcrumbs, ½ cup
• 2 tbsp tomato paste
• 1 tbsp chili paste (optional)
• 4 Tbsp Olive Oil, 1/3 cup
• 4 Tbsp Pomegranate Molasses
• 2 tsp chili flakes (Turkish pul biber or Aleppo pepper flakes)
• 1 tsp Salt
• 1 tsp Ground Cumin (optional)
• 1 tbsp freshly squuezed lemon juice (optional)
• Chopped parsley and sumac to garnish
Instructions:
1. Trim off the stalks and the seeds of the peppers and the chilies
2. Place the peppers, chilies and the garlic onto an oven tray and pour over 1 tbsp olive oil
3. Roast them in the oven at 230°C / 450°F or on the stove until the skins are nicely charred
4. When roasting in the oven, remove chilies and the garlic after 15 mins, keep the peppers for another 10 - 15 mins
5. Transfer the roasted peppers into a bowl, cover and let it steam for 10 mins for the skin to separate
6. Peel the skins of the garlics, peppers and chilies and remove any remaing seeds and set aside
7. Heat up a pan on medium heat and toast the walnuts for 3-4 mins until they emit a nutty aroma
8. Toast the bread crumbs for 1-2 minutes until they are slightly browned and have a toasty smell
9. Transfer the peppers, chilies and the garlic into a food processor, process for couple of seconds until blended and combined
10. Remove the pepper paste and process the walnuts for a few pulses, until they are chopped but not finely ground
11. Combine the roasted pepper mixture, walnuts and toasted bread crumbs in a large bowl
12. Add 3 tbsp olive oil, 1 tbsp chili paste, 2 tbsp tomato paste and 4 tbsp pomegranate molasses
13. Season with 2 tsp chili flakes, 1 tsp salt and 1 tsp cumin
14. Optionally add 1 tbsp lemon juice for a bit of acidity
15. Mix until all the ingredients are fully combined and you get a red colored paste
16. Serve in a plate or bowl, garnish with extra walnuts, olive oil, parsley, sumac and pomegranate molasses to taste

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Chickpea Hummus | tips for making hummus extra creamy

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⭐️ Hummus is nutritious and packed with healthy fats, fiber, and plant-based protein. It's vegan and gluten-free, and everyone loves it if properly made.

You can eat it for breakfast, brunch, as a snack, lunch, in a sandwich, with veggies and shirazi, after a workout, on pasta, for dinner, and why not, as a midnight snack.

⭐️ Ingredients
2 cans (15 oz each) chickpeas or 3 cups cooked chickpeas
¼ cup reserved chickpea water add more to taste
3 tablespoons tahini or more to taste
3 tablespoons lemon or more to taste
1 clove garlic or more to taste
½ teaspoon ground cumin or more to taste
½ teaspoon salt or more to taste

Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com

Baba Ghanoush Eggplant Dip

Get full recipe here

Awesome smoked eggplant, olive oil and garlic dip. With cayenne pepper and cilantro. Perfect with pita bread or raw vegetables.

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