Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, baba ganoush - middle eastern style aubergine dip. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Baba Ganoush - Middle Eastern style Aubergine dip is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Baba Ganoush - Middle Eastern style Aubergine dip is something that I have loved my entire life.
How To Make Baba Ganoush Lebanese Roasted Eggplant Dip Recipe. Borani Banjan Restaurant Style برانی بادنجان به سبک رستورانت Eggplant Recipe. Baba Ghanous is a Levantine appetizer of grilled or roasted eggplant mixed with Tahini, Garlic, Lemon Juice, Olive Oil, Paprika, Cumin Powder & Salt.
To begin with this particular recipe, we have to first prepare a few components. You can cook baba ganoush - middle eastern style aubergine dip using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Baba Ganoush - Middle Eastern style Aubergine dip:
- Take 350 gm aubergine/eggplant/ Baigan
- Get 4 garlic cloves
- Make ready 3 tbsp Tahini (2 tbsps roasted white Sesame + 3 tbsps olive oil)
- Prepare 2 tbsp Lemon juice
- Make ready to taste Salt
- Prepare Garnishing
- Take handful Pomegranate(optional)
- Get 2 tsp Green Coriander leaves
- Get 1 slice lemon (optional)
It is vegan, dairy-free, gluten-free While they may have their benefits with salmon, fries or sandwiches, it is time to make a change. I hope you enjoy this creamy Baba Ganoush Dip as mush as we do. Baba ganoush is an amazing roasted eggplant dip that's incredibly simple to make. If you love hummus, then you will love baba ganoush.
Instructions to make Baba Ganoush - Middle Eastern style Aubergine dip:
- Peel garlic, wash the Baigan make 4 slits on the Baigan and stuff it with garlic and apply little olive oil and roast it in an open flame, grill, tandoor etc, you can even bake it in an electric oven. This way it took me approx. 10 minutes (turn and roast Baigan from all sides)
- Once roasted wrap it in an aluminium foil, so that it cooks more and becomes softer with its own heat and cools down.
- In the meanwhile prepare your fresh Tahini- dry roast the sesame seeds in a pan, it will hardly take even 2 mins, be careful don't over brown it…take it out in a plate and let it cool a bit. Then in a mixer grinder jar, grind the sesame seeds first and then add olive oil and mix again your fresh tahini is ready.
- Once cooled, peel the roasted Baigan/ aubergine. You can either smash it with the helpf of a spoon or direct hand/ fingers but since I love creamy I blend it in a mixie jar.
- Put it in the jar, add lemon juice and salt and give it a good blend. Then add in the tahini and again blend it, check salt and lemon juice, if required add more and your Baba Ganoush is ready to be served.
- Garnish with cilantro/coriander leaves and pomegranate (optional) and serve it with hummus, pita bread, Tabboluleh, kebabs etc Bon Appetit!!! - (see recipe)
Making baba ganoush is a very similar process to making hummus. We are basically swapping the chickpeas called for in hummus for delicious roasted. Baba ganoush, mutabal, patlican ezmesi - what other variations of smoky aubergine dip have you come across on your travels, and which other dishes benefit from a little bit of burning? (I'd particularly love a good recipe for the pepper and walnut dip muhummara, if anyone has one?) Baba ganoush is a delicious, smoky aubergine dip made by cooking whole aubergines until blackened on the outside and softly steamy on the inside. Try it with a Middle-Eastern flatbread such as maneesh. This Baba Ganoush Recipe (Baba Ganoush is a Roasted Eggplant/Aubergine Dip) is easy, healthy and a perfect way to enjoy the health benefits of eggplant!
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