Baba Ghanoush SD 480p

Here is the video on how to made the Baba Ghanoush. Again I used the Levi’s Olive Oil and it gave it a great flavor. This was such a great gift, I’ll be ordering some soon. If you want to try it the company is offering a discount to my groups of 50% off the first 300 orders and then 20% off and free shipping on any other orders. My code is ELISECWL and the website is www.Truegreekimports.com Baba Ghanoush Feiner 3 large eggplants 3-5 large cloves garlic, peeled and crushed 1 teaspoon salt ¼ to ⅓ cup tahini 1/8 - ¼ cup olive oil Freshly grated black paper to taste ¼ - ½ cup lemon juice 1 tablespoon plain yogurt 1-2 tablespoon mayonnaise ½ – 1-teaspoon paprika ½ tsp cumin, optional A sprinkle of garlic salt A sprinkle of roasted garlic powder 1 teaspoon Mike’s Hot Honey or any honey Kalamata olives, chopped for top or toasted pine nuts Olive oil for drizzling Note: Use whatever method you prefer, broil, bake, grill, or do them eggplants stovetop. Mix with a mortar and pestle, food processor, or a fork. There are no rules here. Start with the lower end of the ingredients because the size of your eggplants will influence the amount of lemon, oil, etc. You can always add the rest in when you taste it. Poke eggplant with a fork a few times. Rub the outside of the eggplant with olive oil and sprinkle with salt Place the eggplant on a greased foil lined pan or a disposable cookie sheet sprayed with PAM®. Put under the broiler until the outside skin is charred black and the pulp inside is soft, watching carefully. Alternatively, you can do these on top of the stove if you have the proper pan (I have a Kozmatik which is fabulous), or you can bake it (350°F.) 35-40 minutes, on a rack over a cookie sheet covered with aluminum foil or roast in the oven. Peel the eggplant, and scrape out eggplant, remove as many seeds as you can without losing a lot of the eggplant. Place into a sieve over a bowl and allow to cool, then place in the refrigerator for a few hours. Pour off extra liquid before using the eggplant. You can also use a salad spinner to spin off extra liquid, this works so well, and it spares you the step of having to drain it and put it in the refrigerator. In a food processor, or using an immersion blender, or with a mortar and pestle, mince garlic, and scrape down sides or the bowl. Place the garlic in with the lemon juice and let it sit about 15 minutes. This will mellow the garlic. Add eggplant, salt, paprika, cumin, olive oil, and ¼ cup tahini. Pulse the food processor to mix. I did it all with a fork and didn’t even need the food processor. Add the mayonnaise, (start with 1 tablespoon) , yogurt , garlic salt, a sprinkle of roasted garlic, and the honey. Taste; adjust salt and lemon or tahini. Place on a flat plate and with the back of a spoon make a circular depression. Drizzle olive oil in the depression to serve. Sprinkle a few chopped Kalamata olives over the top. Sprinkle with additional paprika. Serve with pita bread. #babaghanoush #greekfood #Levosfarms #truegreekimports