Babaganush Rita Lobo: A Delicious Twist On A Classic Dish
Are you looking for a unique and flavorful twist on the classic Middle Eastern dish, babaganush? Look no further than Babaganush Rita Lobo! This delicious recipe combines traditional ingredients with a few unexpected additions to create a dish that is both familiar and exciting.
What is Babaganush?
For those unfamiliar with babaganush, it is a dip made from roasted eggplant, tahini, olive oil, lemon juice, and garlic. It is commonly served as an appetizer or side dish in Middle Eastern cuisine.
The Inspiration Behind Babaganush Rita Lobo
Babaganush Rita Lobo was created by Brazilian chef and food blogger, Rita Lobo. Lobo was inspired to put her own spin on the classic dish after a trip to Israel, where she fell in love with the flavors of the region.
The Recipe
To make Babaganush Rita Lobo, you will need:
Begin by roasting the eggplants in the oven at 400 degrees Fahrenheit for 30-40 minutes, or until tender. Allow the eggplants to cool before peeling off the skin and discarding the stems.
In a food processor, combine the roasted eggplant, tahini, garlic, parsley, cilantro, mint, green onion, and roasted red pepper. Pulse a few times until the ingredients are combined but still slightly chunky.
Next, add the olive oil and lemon juice to the food processor and blend until the mixture is smooth. Season with salt and pepper to taste.
Serving Suggestions
Babaganush Rita Lobo can be served as a dip with pita bread or vegetables, or as a spread on sandwiches or wraps. It also pairs well with grilled meats, fish, or vegetables.
The Verdict
Babaganush Rita Lobo is a delicious and unique take on the classic dish. The addition of fresh herbs and roasted red pepper adds a depth of flavor that is both unexpected and delightful. Give this recipe a try and you won't be disappointed!
Bon appétit!
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