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July 2019

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California Vegetable Pizza

California Vegetable Pizza Recipe
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Smoky Baba Ghanoush Recipe

Smoky Baba Ghanoush recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Smoky Baba Ghanoush recipe  PDF


2 md Eggplants
3 Garlic cloves, chop coarsely
2 ts Salt
1 ts Sugar
1/2 c Tahini,
4 tb Lemon juice, fresh
1 ts Pepper
Wash eggplants and, with fork, prick them in about 5 spots. Grill whole eggplants over medium hot coals. Turn about every 5 minutes to evenly char skin. Grill until just soft and charred all over, about 20 minutes. Cool. Cut in half and scoop out insides (you may find it easier to peel skin off with your fingers if eggplant gets too mushy). In food processor fitted with metal blade, combine eggplant, garlic,salt, sugar, tahini, lemon juice and pepper. Puree until smooth. If mi ture seems too thick, add a little water to achieve desired consistency. Adjust seasoning. This paste, made from sesame seeds, is available at most grocery stores. Makes 2 cups depending on size of eggplants.

Smoky Baba Ghanoush recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
539 people have voted
Last Reviewed on 2019-07-16



Tuesday, Jul 16 2019 Download & Print Smoky Baba Ghanoush recipe  PDF   Barbecue recipes RSS   New

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YIELD: 8 SERVINGS 1 1/2 lb Chicken, cut into serving pieces 1 ea Tb vegetable oil 2 ea 3 garlic cloves minced 1 md Onion finely sliced 1 t Fresh ginger finely sliced 1 c Rice grains 5 ea 7 cups water 2 ea Tb fish sauce (patis) 5 ea Stalks green onion finely sliced for garnish Salt and pepper to taste In a large non stick soup pot over medium heat, saute garlic in oil until lightly brown. Add ginger and onion, stir for a minute. Add chicken pieces and fish saue and cook for another 3 minutes. Add rice, water and a little salt and pep...

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