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
LEBANESE BABA GANOUSH RECIPE
WHAT IS BABA GANOUSH?
Baba ganoush (aka Moutabal) is a smokey eggplant dip that it uses tahini, lemon and olive oil as its base. It often features in mezze spreads and in the 'starter' categories of many menus.
The Lebanese version is made in a very similar to way to hummus and shares many key ingredients except the chickpeas of course.
The best way to cook eggplants
This is a personal favourite and a very popular Persian appetizer which is always a crowd pleaser.
It’s quite similar to Baba Ghanoush or Mutabal as the base also consists of mashed cooked eggplants. Enjoy!
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#persianfood #persian #eggplantdip #kashke #bademjan #kashk #dip
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. ????
More recipes: chef-michael.com
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Baba Ganoush’s pretty sister ????????
BABA GANOUSH RECIPE
????️RECIPE- BABA GANOUSH????️
3 aubergines
4 garlic cloves
2 tbsp tahini
3 tbsp olive oil
2 tbsp lemon juice
Handful of parsley (about 20g)
1 tsp salt
1/2 tsp paprika
1 tsp ground cumin
1. Cut your aubergines in half, place in the oven for 30 mins or until they’re completely cooked through
2. Once cooked, scape the inside flesh out and add to a strainer. Push down on the flesh to remove as much liquid as possible
3. Add all the ingredients to a blender and blend until its turns into a purée
4. Garnish with some oil and paprika
#babaganoush #auberginedip #babaganoushrecipe #veganrecipe #veganideas #plantbased #vegan #veganism #plantbaseddiet #crueltyfree #veganlife #meatfree #vegansofig #vegancommunity #veganfood #recipe
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!