Spinach Babaganoush

Simply Cooking Recipes collected many recipes from any source


Spinach adds a fresh twist to this smoky Middle Eastern eggplant dip.

The ingredient of Spinach Babaganoush

  • 2 medium eggplants
  • 100g baby spinach leaves
  • 2 small garlic cloves crushed
  • 2 tablespoons tahini
  • 1 2 teaspoon ground cumin
  • 2 tablespoons fresh lemon juice
  • 60ml 1 4 cup olive oil
  • sweet paprika to serve
  • sliced turkish bread toasted to serve

The Instruction of spinach babaganoush

  • preheat oven to 200u00b0c preheat a barbecue grill or chargrill on high prick skin of eggplants a few times cook turning for 5 8 minutes or until skin is charred and blistered roast on a baking tray for 40 minutes or until soft transfer to a colander and place in the sink for 30 minutes to cool peel
  • meanwhile place spinach in a heatproof bowl cover with boiling water set aside for 1 2 minutes or until it just wilts drain refresh under cold running water finely chop
  • process eggplant garlic tahini cumin and lemon juice in a food processor until almost smooth with motor running add oil in a thin steady stream until smooth add spinach process until well combined season with salt and pepper transfer to a serving bowl sprinkle with paprika serve with bread

Nutritions of Spinach Babaganoush

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

LihatTutupKomentar