There’s a method to making baba ghanoush. And it applies to way more than eggplant. Prepare a grill for medium-high heat; lightly oil grate. Grill beets, turning occasionally, until skin is ...

I remembered a recipe senior food editor Chris Morocco developed last July for a Grilled Beet Baba Ghanoush that I loved, which got me dreaming of the idea of a charred beet salad. This version is ...

2 thinly sliced beets 2 tsp olive oil Sea salt, to taste 2 Tbsp Baba ghanoush dip Preheat oven to 375°F. Toss beet slices with olive oil and sea salt. Bake for 10 to 20 minutes, until edges curl.

Roasted eggplant, tart lemon and subtle tahini shine in this recipe. Baba ghanoush is a creamy, savory dip that goes great with veggies and pita bread. It's a fantastic, light option to bring to ...

“Baba is the Arabic word for ‘father’ as well as a term of endearment,” Gil Marks writes in the “Encyclopedia of Jewish Food,” while ghanouj or ghanoush means “indulged or pampered.

Known as Baba Ghanoush, her version relies on grilled eggplant and roasted garlic to give it a tempting depth of flavor. Cook’s notes: Tahini is a Middle Eastern condiment made from toasted ...

3. Mash & Mix: In a bowl, mash the eggplant with a fork for a chunky texture or blend it for smooth baba ganoush. Add tahini, lemon juice, garlic, olive oil, cumin, smoked paprika, and salt.

Blood orange cheesecake cream with almond and white chocolate crumble, candied orange Moroccan Spiced Monkfish with Baba Ganoush Baked Apple and Cinnamon Pancake Gnudi with N’duja Tomato Sauce ...

Gerard’s baba ghanoush. David Chatfield The fire-driven kitchen was given a similar brief – to dig deep into Lebanese heritage through its cuisine, simplifying and elevating the essential ...