Roasted eggplant dip is made by oven roasting whole eggplants and blending the roasted pulp with a combination of tahini, garlic, and spices to make a classic baba ganoush spread. Serve this creamy ...

Slice the eggplants in half horizontally and remove the flesh with a spoon. Transfer the eggplant to a food processor and ...

Eggplant isn't one of the longer-lasting vegetables, so it can soften and grow mushy pretty quickly. Here's how to store it ...

If you know me, you know I love anything with eggplants! Recently I made baba ganoush for the first time, and I can’t stop ...

Making a baba ganoush-like dip with zucchini is my favorite way to use up this versatile vegetable. Like eggplant, the traditional baba ganoush base, zucchini will easily blend up into a creamy dip.

Halve mini eggplants and fill them with a mixture of breadcrumbs, cheese, herbs, and spices. Bake until golden and serve warm ...

When cool, peel the skin and squeeze the juice out of each eggplant. Place the eggplant in a food processor. Add the remaining ingredients and blend until smooth. Season to taste. Soak the ...

Eggplant can be a polarizing vegetable, but with a little culinary know-how, it defies all of the negative connotations ...

Steer clear of the supermarket dip aisle and whip up your own instead. We’ve got all the classics: tzatziki and hummus, baba ...

For the best results chill the baba ganoush for 30 minutes before serving ... For a creamier aubergine dip, stir through a few tablespoons of Greek yoghurt.

Eggplants are part of the nightshade family. In the 16th century, many Europeans called eggplants “raging apples” because it ...

Heat the oil in an oven-proof frying pan over a medium heat. Add the aubergine and onion and fry for fifteen minutes to soften. Add the garlic and fry for two minutes Meanwhile, heat a griddle pan ...