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BABAGANOUSH

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Sun-Dried Tomato Babaganoush
Sun-Dried Tomato Babaganoush
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Prep Time 5 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Instructions
  1. Pre-heat the oven to 350 F, then pierce the eggplant with a knife (this gives them some breathing room and stops them from exploding in your oven!)
  2. Allow them to bake for about 30 minutes, until the skin gets crispy and the inside is soft.
  3. Once the eggplants have cooked, slice them lengthwise and scrape the inside part. You may discard the peel or save it. Place the eggplant “meat” in your food processor with all the remaining ingredients and blend until smooth and creamy.
  4. Serve with homemade Pita Chips!
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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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