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August 19, 2011

Baba Ghanouj


Eggplant 3 large
Tahini ¾ cup
Lemon juice ½ cup
Garlic paste 2 teaspoons
Cumin seeds 1 teaspoon
Cayenne a pinch
Salt to taste


Grill the eggplants, turning often until the skin turns to black. Cool it down and then peel it. Now squeeze extra water of eggplant and blend it in a food processor. Also add remaining ingredients to the blender and blend till all smooth. Serve with pita bread with radishes and green onions.