Yes, roasted eggplant dip does need to be refrigerated. In fact, the flavors develop even more when stored in the fridge. The post Eggplant Dip Recipe (Baba Ganoush Without Grill) appeared first on ...

For the best results chill the baba ganoush for 30 minutes before serving to allow the flavours to mellow and meld. You can cook the aubergines over a hot barbecue to give real authenticity and ...

Steer clear of the supermarket dip aisle and whip up your own instead. We’ve got all the classics: tzatziki and hummus, baba ...

Also known as baba ghanouj, this is one of the easiest ways to enjoy end-of-the-season eggplant. A wonderful dip, it makes a fabulous sandwich spread, too. From Beth Dooley. Spear the eggplants all ...

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 ...

The little house on Cooper Street has reincarnated yet again, this time as La Roche, a Lebanese-Armenian restaurant.

Eggplant isn't one of the longer-lasting vegetables, so it can soften and grow mushy pretty quickly. Here's how to store it ...

Lunch is undeniably tough. I am often too busy or distracted to take that noonday pause: Trying to make and take time for a nutritious, delicious meal can feel like a battle.

If you know me, you know I love anything with eggplants! Recently I made baba ganoush for the first time, and I can’t stop ...

Heat the oil in an oven-proof frying pan over a medium heat. Add the aubergine and onion and fry for fifteen minutes to soften. Add the garlic and fry for two minutes Meanwhile, heat a griddle pan ...