How To make Baba Ghannuj (Eggplant Appetizer)
1 Large eggplant
1 Clove garlic; crushed
1 ts Salt
1/4 c Tahini; Sesame Seed Paste
2 tb Water
1/4 c Lemon juice
Lemon wedges Parsley Olive oil Set oven to 375F. Wash eggplant and remove stem. Pierce with a fork 4-6 times. Place in baking dish. Bake for 45 minutes or until tender. Remove from oven and run under cold water. Peel and mash; set aside. In serving bowl combine garlic, salt, and Tahini. Gradually add water and lemon juice, beating well. Fold in mashed eggplant. Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil. Scoop up eggplant with pieces of Pita Bread to eat or serve as a side dish with any meal. Shared by Rita Taule, Prodigy ID# BTVC62A.
How To make Baba Ghannuj (Eggplant Appetizer)'s Videos
Baba Ganoush’s pretty sister ????????
Classic BABA GANOUSH (The Best Eggplant Dip ever) - EASY & DELICIOUS - Chef Michael
???? ????????????????????????????????-???????????????????? ???? ???????????????? ???????????????????????????????? (Smoky eggplant dip) ????
FREE RECIPE:
Literally so fun to make for your next grill out (or just for yourself) cuz this dip is creamy, smoky, and tasty af. Honestly, there isn’t much better than cooking over fire, so why not start with some veggies! This recipe is Keto/low-carb, healthy, and easily Vegan and dairy free (just leave out the yogurt). Packed with healthy fats from the sesame tahini and olive oil, this is just all around goodness. ????
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And don’t worry if you don’t have a charcoal grill! The recipe on my blog (link above) has SEVERAL other options so anyone can make this from home even without a grill. ????
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Baba Ganoush Recipe | Meal Studio
This dish is a Middle Eastern recipe. It's a dip which is very easy and quick to make. In essnece, this is just an eggplant puree, which has many variations depending on which countries (or even city) you're in. Depending on what after taste you want to achieve, you can bake the eggplant in the oven or grill it for a smokier flavor.
If you want to make a vegan Baba Ganoush, simply omit the Greek yogurt. We used a little bit to help with the consistency and texture but feel free to adjust to taste.
Ingrediants:
1 eggplant, halved
5 tbsp olive oil
1 tbsp plain yogurt
1 ½ tbsp tahini
1 clove garlic, minced
1 tbsp lime juice
½ tsp cayenne pepper
½ tsp sumac
1 handful pine nuts
parsley, chopped
Directions:
1
Preheat the oven to 425 degrees F. Cut a few slits in the skin of the eggplant and cut in half, lengthwise. Sprinkle salt all over the eggplant. Let it sit for 5 minutes for the salt to draw out it's bitterness.
2
Place the two eggplant halves on an oiled baking sheet, skin side up. Drizzle more olive oil on top and bake 30-40 minutes or until the eggplant fully softens through.
3
Remove eggplant from the oven and set it aside to cool. When the eggplant has cooled, remove the skin and place the flesh in a food processor.
4
Additionally, add the yogurt, lime, garlic, tahini, sumac, and pine nuts. Blend until combined.
5
Transfer the baba ganoush to a small bowl and top with additional pine nuts and parsley.
YIELDS 4 SERVINGS
PREP TIME 10 mins
COOK TIME 35 mins
TOTAL TIME 45 mins
CATEGORY
DIPS/SPREADS, SNACKS, VEGETERIAN
DIFFICULTY Beginner
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#babaganoush #babafood #babarecipe
Eggplant Dip! (Baba Ghanoush) #short
A healthy, quick and easy vegetarian appetizer or side dish. Goes great with virtually all meat and fish. Always have this on hand.
2 medium eggplant
1/4 cup olive oil
1/2 cup tahini
1 lemon
1tea cumin
Salt, paprika
-If possible use a none stick sheet pan, cut eggplant in half place flesh side down on top of oil in sheet pan
-roast 300-350 for approx. 1 hour until super soft
-let cool on sheet pan until room temperature
-scoop out flesh and mush lightly or until desired consistency
-seasin with remaining ingredients to taste
Top with as many spices herb or pickled items you desire! Serve room temp, taste best when freshly made without refrigeration.
#vegan #veganfood #plantbased #eggplant
BABA GANOUSH ???? The delicious Middle-Eastern Eggplant dip #shorts
Baba ganoush is a very popular dip and the recipe is super simple! ???? ????RECIPE???? @Mattiastable20
INGREDIENTS:
1 large eggplant
2 garlic cloves
½ a lemon (juice)
2tsp tahini
2tsp olive oil
1tsp salt
1tsp pepper
1tsp cumin
PROCEDURE:
Oil and place the eggplant on an oven tray. Cook at 220°C for about 20 minutes (until the skin starts cracking). Remove from the oven and peel (if the skin doesn’t already come off easily place it in a covered bowl and leave it for 10 minutes before peeling).
In a blender, add the eggplant and all the other ingredients (chop and peel the garlic). Pulse a few times and serve topped with some more olive oil, pepper and some herbs or pomegranate seeds, buon appetito!
Baba ganoush is one of my favorite ways to use eggplant in the summer #shorts
When I have tons of eggplant ready in the garden, baba ganoush is what I love to make!
- 1 lb eggplant
- 1/3 cup tahini
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 cloves garlic
- 1 tsp salt
You can print the recipe here: