Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, baba ganoush middle eastern style aubergine dip. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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. Aubergine Dip is a Middle Eastern roasted eggplant that is mix with tahini, olive oil, garlic, lemon juice and parsley. In the Middle East, we call this dish Baba Ganoush.
Baba Ganoush Middle Eastern style Aubergine dip is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Baba Ganoush Middle Eastern style Aubergine dip is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have baba ganoush middle eastern style aubergine dip using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Baba Ganoush Middle Eastern style Aubergine dip:
- Prepare 350 gm aubergine/eggplant/ Baigan
- Make ready 4 garlic cloves
- Get 3 tbsp Tahini (2 tbsps roasted white Sesame + 3 tbsps olive oil)
- Take 2 tbsp Lemon juice
- Make ready to taste Salt
- Make ready Garnishing
- Take handful Pomegranate(optional)
- Prepare 2 tsp Green Coriander leaves
- Prepare 1 slice lemon (optional)
Quantities vary, with Helou going for a modest. Baba ganoush, which can also be spelled as baba ghanoush or baba ghanouj, is a Lebanese dish made of mashed fire roasted eggplant that is mixed with tahini, olive oil, lemon juice and various other seasonings. At its most basic, baba ganoush is a healthy dip made with mashed aubergine or eggplant, sesame paste, olive oil and seasoning. It is incredibly easy to make.
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)
At its most basic, baba ganoush is a healthy dip made with mashed aubergine or eggplant, sesame paste, olive oil and seasoning. It is incredibly easy to make. Actually, it is much like making houmous, but with aubergine instead of chickpeas. Baba ghanoush is a roasted aubergine (eggplant) dip popular in the Mediterranean and Middle Eastern cuisine. Tahini is found as an ingredient in many baba ghanoush recipes, but you can make it without.
So that’s going to wrap it up for this special food baba ganoush middle eastern style aubergine dip recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
