Cooking Tip: Baba Ghanouj

I made Baba Ghanouj last night with two less-than-one-pound eggplants. One microwaved perfectly. The other, even though I cooked it an extra three minutes, didn’t soften enough to be fluffed with a fork. I didn’t want to overcook it, so I pureed it slightly with an immersion blender. The texture wasn’t quite like fork texture, but it tasted great. EMILY

One Response to Cooking Tip: Baba Ghanouj

  1. […] PS For an additional microwaving tip, click here.  […]

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