Getting your Trinity Audio player ready... BABA GHANOUJ SALAD Serves 4 to 6 4 medium eggplant 4 green onions, sliced thin, white parts only 1 shallot, finely chopped 3 garlic cloves, mashed Juice of 1 ...

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Either on the top shelf of your broiler, or directly on your gas stove, char the eggplant, turning to insure every bit of skin is charred. Don’t worry, you’re going to peel off the charred skin, so ...

Sam Mogannam is the second-generation owner of Bi-Rite Market in San Francisco and founder of the Bi-Rite Family of Businesses, a certified B corporation. Preheat the broiler. Set the eggplants on a ...

Big, crisp flatbread fragrant with warm spices. A trio of fabulous dips -- fresh fava “hummus” garnished with a dollop of Lebanese yogurt and sprinkled with sumac; a rich, ripe-flavored cherry tomato ...

Mashed cooked eggplant mixed with tahina, olive oil, and various seasonings. The recipe appears courtesy of Sameer Eid, who is featured in the Detroit episode of No Passport Required.

Use the barbecue to cook the eggplant for this smoky dip, and the colourful array of vegetables served along with it. serves SBS Food is a 24/7 foodie channel for all Australians, with a focus on ...

Though not typically found in traditional baba ghanouj, I add a little yogurt here to add more tang and give the spread a creamier texture; leave it out, though, if you’d like to keep the dip vegan.

1. Pierce the eggplants all over with a fork and place them on a charcoal or gas grill over medium heat (or broil in the oven). Keep turning them evenly to char the skin. They will blacken and begin ...

Place eggplants on baking sheet. Bake in preheated 350F (180C) oven, turning often, until tender when knife is inserted in flesh, about 90 minutes. When cool enough to handle, trim and discard ends.