The BEST Baba Ghanoush Recipe - Smokey & Creamy Middle Eastern Eggplant Dip - Baba Ganoush
The BEST Baba Ghanoush Recipe - Smokey & Creamy Middle Eastern Eggplant Dip - Baba Ganoush
In today's video, we show you how to make Baba Ghanoush. Baba Ganoush is a smokey and creamy eggplant dip that is very popular in the Middle East, including Lebanon, Egypt, Jordan and Turkey. Baba ghanouj is made using roasted eggplants (also known as aubergine) and is perfect with hot toasted pita bread.
How to make Baba Ghanoush:
2 x medium eggplants
extra virgin olive oil
2 garlic cloves (either fresh or roasted - both work well)
1/4 cup Tahini (sesame seed paste)
salt to taste
juice of half a lemon
1 tbs olive oil
garnish with: parsley, finely chopped, red chili and olive oil
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Hi, I'm Don Imran, and together with my family at the Don Imran Family Kitchen, we bring you very easy, tasty and delicious recipes from around the world. We bring you Indian and Pakistani dishes that were popular in our restaurant, in addition to Swahili food recipes from my mother and father's Tanzanian and Kenyan heritage. In addition, we showcase some of our favourite recipes from Middle Eastern, Turkish, Moroccan, and other International cuisines. So next time you're wondering whats for dinner, or you're in search of the perfect Saturday night dinner recipes, then consider subscribing to our channel for easy to follow and delicious dishes!
Baba Ghanoush - How to Make Roasted Eggplant Dip & Spread
Learn how to make a Baba Ghanoush Recipe! Go to for the ingredient amounts, extra information, and a thousand more video recipes! I hope you enjoy this easy Baba Ghanoush recipe!
How to Make Baba Ghanoush Lebanese Grilled Eggplant Dip I Best Smoky Flavour Roasted Eggplant Dip
BABA GHANOUSH LEBANESE GRILLED EGGPLANT DIP
INGREDIENTS
Eggplant (Brinjal) – 2 Large
Chopped Parsley – ¼ Cup
Pomegranate Seeds – 1 Full
Tomato – 1 Medium
Onion – 1 Medium
Garlic Cloves – 2
Mint – 3 leave
Tahina – 2 tbps
Lemon Juice – 1/3 Cup
Olive Oil - 2 tbsp
Black Pepper – ¼ tsp
Salt – ½ tsp
Preparation Method:-
Take 2 Large Eggplants (Brinjal), keep them on Roasting Rack on stove to grill all the sides , keep on flipping till you find it fully roasted , then remove it from stove & Peel of the burned Skin, Smash them into a paste , then add 1 Medium Onion Chopped & 1 Medium Tomato Chopped , add 1 Crushed Garlic Cloves Paste & ¼ Cup of Chopped Parsley , add 1/3 Cup of Lemon Juice , ¼ tsp of Black Pepper & ½ tsp of Salt , 2 tbsp of Tahina, 2 tbsp of Olive Oil , Mix all Well then the Dipping Brinjal Mixture is ready to be Served with Pita Bread or you can also take it alone .
Serving:-
Serve it with Arabic Pita Bread
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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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Making the world's best eggplant dip
The title explains the video. It's the world's best eggplant dip. Trust.
The Best Baba Ganoush Recipe
Learn how to make the best homemade baba ganoush recipe. This recipe is very easy to make, vegan, perfect as a dip or as a side dish. If you are not familiar with baba ganoush, it's a middle eastern dip made of roasted or grilled eggplants, blended with tahini, olive oil and garlic. The result is creamy, rich and smoky side dish.
Full written recipe + tips how to make the best baba ganoush:
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Ingredients:
2 Medium-large eggplants
2 Garlic cloves, crushed
1/3 cup (80g) Tahini, raw
1/4 cup (60ml) Olive oil
2 tablespoons Lemon juice
Salt to taste
1/2 teaspoon Cumin
1/4 teaspoon Paprika
For garnishing (optional):
Paprika
Olive oil
Parsley, chopped
Directions:
1. Preheat oven to 450F (225C). Line a baking tray with parchment paper or with a foil.
2. Pierce the eggplants with a fork, place them on the baking sheet and roast them for 40-50 minutes, or until it is soft and collapses to the touch. Remove from the oven and allow to cool.
3. Peel the skin (or just scoop the flesh out) and remove as much seeds as possible. Drain the eggplants from the liquids and place in a food processor.
4. Add garlic, lemon juice, olive oil, tahini, salt, pepper and paprika. Process just until everything is blended, do not over process.
5. Transfer to a serving dish, sprinkle with chopped parsley, paprika, and some olive oil. Serve with pita and veggies.
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