In fact, the flavors develop even more when stored in the fridge. The post Eggplant Dip Recipe (Baba Ganoush Without Grill) ...

Baba ganoush is a delicious, smoky aubergine dip made by cooking whole aubergines until blackened on the outside and softly steamy on the inside. Try it with a Middle-Eastern flatbread such as ...

There’s nothing like dipping some hot flatbread into a pile of zingy baba ganoush. This recipe from The Groovy Food Company is full of gut-loving fibre, as well as vitamins B1 and B6.

Tip the aubergine into a serving bowl. Peel and slice the peppers. Top the baba ganoush with the sliced peppers, and garnish with olive oil and chopped parsley. Serve with toasted pittas.

Click here for a printer-friendly version of the recipes below. If you make them, send us a photo and let us know how they ...

Grill or barbecue the eggplants until the skin has blackened. Place in a sealed paper bag or a bowl covered with plastic wrap and let steam so the skin is easier to peel. When cool, peel the skin ...

These very versatile meatballs can be served pre-dinner on a skewer or as a meal. Try tossing them into a spaghetti and tomato sauce or stuff them into pita with a good coleslaw. To prevent the ...

Recipe developer and tester Liz Mervosh brings ... in for roasted eggplant in chef Michael Solomonov's version of baba ghanoush. A colorful topping of hazelnuts, parsley, and more roasted brussels ...

Baba Ganoush is a Middle Eastern spread and dip similar to hummus but made with eggplant instead. Roasted eggplant, garlic and sesame seeds come together to make this delightful dip.

This recipe was shared by Chef Nick Ocando, Culinary Director overseeing the menus at St Pete's Juno & the Peacock, Pluma and Allelo, where this dish is new on the menu. Click here for a printer ...