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Baba Ganoush
Jun. 20th, 2013 07:30 amI don't know how traditional this recipe is, all I know is it's delicious. And it's the most unscientific recipe I have so I hope you can follow my vagueness.
For our friends across the pond, replace 'eggplant' with 'aubergine.' I don't know why it's called an eggplant here, and I don't know why in French it seems to have something to do with an inn, but let's save linguistic discussions for the comments (no really it's very interesting please comment if you know).
BABA GANOUSH
2 medium eggplants
1/4 c olive oil
5-6 cloves garlic
salt
tahini
a bit of water
Preheat oven to 350°.*
( Excessively overwritten instructions )
For our friends across the pond, replace 'eggplant' with 'aubergine.' I don't know why it's called an eggplant here, and I don't know why in French it seems to have something to do with an inn, but let's save linguistic discussions for the comments (no really it's very interesting please comment if you know).
BABA GANOUSH
2 medium eggplants
1/4 c olive oil
5-6 cloves garlic
salt
tahini
a bit of water
Preheat oven to 350°.*
( Excessively overwritten instructions )
