Today i am sharing five hot secrets for how to make the best baba ghanoush let’s do it secret number one roast your eggplant over direct heat when you do the stove top method always always cover up with aluminum foil hot tip number three allow your eggplant
To cool in a condor so that it will drain all its juices tip number four mix your baba ganoush by hand in a bowl it is far better in texture that way some of the restaurants in egypt will add a good tablespoon of greek yogurt to their baba ghanoush
This tiny bit of greek yogurt is going to give better creamy consistency and help the color of this beautiful eggplant dip damn that’s good
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