Beef Strokin' Off
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Traditional Baba Ghanoush

Ingredients
2 medium eggplants
2 tablespoons tahini
Juice of 1/2 to 1 lemon, to taste
1 tablespoon plain yogurt

2 cloves garlic, crushed to a paste
Flaky sea salt
Pomegranate seeds, for serving
Crushed walnut halves, for serving
Chopped parsley leaves, for serving

Olive oil, for drizzling

Pita bread, for serving
(Yields about 4 servings)

Grill the whole eggplants over the flame of a gas stove or on a rack set over an electric cooktop until the skin is charred all over, a couple minutes each side. Put the eggplants in a large bowl and cover tightly with plastic wrap to steam for 8 to 10 minutes. When cool enough to handle, remove the charred skin and discard, reserving any liquid in the bowl. Roughly chop the eggplant flesh and put in the bowl along with any reserved eggplant liquid. Add the tahini, lemon juice, yogurt and garlic, then season with salt. Mash with a fork until thoroughly combined. The dip can be stored in an airtight container in the refrigerator up to 3 days. Transfer the dip to a serving dish and top with pomegranate seeds, crushed walnuts, parsley leaves and a drizzle of olive oil. Serve with pita bread for dipping.
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Itacheese Ucheeseha 13 Mar, 2023 @ 9:14pm 
She offin' my beef to the stroggin of beef til I beef my off in the stroggin the beef when she stoggin my beef of
nefarious scuttlefish 13 Mar, 2023 @ 9:13pm 
she beefs me off til im strogen
Robert 13 Mar, 2023 @ 9:13pm 
she storkin my off till beef for my beef storggin off till i beef my beef my she beef strokin my stroggin off
wither 18 Jan, 2023 @ 8:23pm 
beef strokin off
Trumbloola 2 Nov, 2022 @ 10:29pm 
You jenius
Sportynose 22 Oct, 2021 @ 8:25pm 
I love your name bro