Greek Roasted Eggplant Dip (Melitzanosalata) | Akis Petretzikis
Roasted Eggplant Dip | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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The Best Baba Ganoush Recipe
Learn how to make the best homemade baba ganoush recipe. This recipe is very easy to make, vegan, perfect as a dip or as a side dish. If you are not familiar with baba ganoush, it's a middle eastern dip made of roasted or grilled eggplants, blended with tahini, olive oil and garlic. The result is creamy, rich and smoky side dish.
Full written recipe + tips how to make the best baba ganoush:
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Ingredients:
2 Medium-large eggplants
2 Garlic cloves, crushed
1/3 cup (80g) Tahini, raw
1/4 cup (60ml) Olive oil
2 tablespoons Lemon juice
Salt to taste
1/2 teaspoon Cumin
1/4 teaspoon Paprika
For garnishing (optional):
Paprika
Olive oil
Parsley, chopped
Directions:
1. Preheat oven to 450F (225C). Line a baking tray with parchment paper or with a foil.
2. Pierce the eggplants with a fork, place them on the baking sheet and roast them for 40-50 minutes, or until it is soft and collapses to the touch. Remove from the oven and allow to cool.
3. Peel the skin (or just scoop the flesh out) and remove as much seeds as possible. Drain the eggplants from the liquids and place in a food processor.
4. Add garlic, lemon juice, olive oil, tahini, salt, pepper and paprika. Process just until everything is blended, do not over process.
5. Transfer to a serving dish, sprinkle with chopped parsley, paprika, and some olive oil. Serve with pita and veggies.
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Greek Eggplant Dip (Melitzanosalata)
Learn how to make Greek Eggplant Dip (Melitzanosalata) in just a few steps.
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Roasted Eggplant Spread | VEGAN APPETIZER RECIPE
LAY HO MA everyone! This is an easy and delicious spread you can make today! Join me and learn how to make this vegan eggplant spread appetizer. Let's begin!
Ingredients:
3 large eggplants
salt and pepper
drizzle of olive oil
Baguette
1/4 cup tahini
1/2 tsp salt
1 tbsp lemon juice
2 tbsp dried oregano
few sprigs of parsley
Directions:
1. Pre-heat the oven to 375F
2. Slice 3 large eggpants in half
3. Season with salt, pepper, and olive oil
4. Bake in the oven for 30-35min
5. Scoop out the flesh into a bowl
6. Slice the bread and place onto a baking tray. Toast in the oven for 1-2min
7. Add the tahini, 1/2 tsp salt, oregano, lemon juice, and some pepper to the eggplant. Mash and combine with a fork
8. Top the toasted bread with the eggplant and sprinkle some fresh parsley
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Roasted Eggplant Dip Recipe | Baba Ganoush
Hey Foodies! Creamy, smoky, savory eggplant dip with tahini, garlic and citrus, this Baba Ghanoush recipe is a must try! Perfect dip for veggie sticks and wheat tortillas!
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Thank you for the support!
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Ingredients:
4 pcs medium eggplants
3 cloves garlic
2 tbsp lemon juice
1/4 cup tahini
1/3 cup olive oil
1/4 tsp cumin powder
season with salt
Garnish:
olive oil
smoked paprika
pumpkin seeds
dill leaves
Serve with vegetables sticks and tortilla chips
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#RoastedEggplantDip #EggplantDip #BabaGhanoush #BabaGanoush
How to make the famous roasted red pepper & eggplant spread - AJVAR
Ajvar is a delicious Balkan vegetable spread made of roasted red peppers and eggplants.
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