Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, baba ganoush middle eastern style aubergine dip. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Babaganoush also spelled baba ghanuj or baba ghanoush. It is a Middle Eastern vegan aubergine/eggplant dip with great texture and smoky flavour! Here is a staple meze dish especially typical in the South of Turkey. We hope you enjoy Auntie Saniye's recipe for 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 is enjoyed by millions daily. Baba Ganoush Middle Eastern style Aubergine dip is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook baba ganoush middle eastern style aubergine dip using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Baba Ganoush Middle Eastern style Aubergine dip:
- Make ready 350 gm aubergine/eggplant/ Baigan
- Make ready 4 garlic cloves
- Make ready 3 tbsp Tahini (2 tbsps roasted white Sesame + 3 tbsps olive oil)
- Get 2 tbsp Lemon juice
- Take to taste Salt
- Prepare Garnishing
- Prepare handful Pomegranate(optional)
- Take 2 tsp Green Coriander leaves
- Get 1 slice lemon (optional)
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. I hope you enjoy this creamy Baba Ganoush Dip as mush as we do. You know what guys I would.
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)
I hope you enjoy this creamy Baba Ganoush Dip as mush as we do. You know what guys I would. This Baba Ganoush Recipe (Baba Ganoush is a Roasted Eggplant/Aubergine Dip) is easy, healthy and Baba ganoush, which can also be spelled as baba ghanoush or baba ghanouj, is a Lebanese It is more commonly referred to as a Middle Eastern dip, but. This deliciously easy smoky aubergine dip is perfect with warm flatbreads or pittas, or serve with other Middle Eastern dishes as part of a mezze. This smoky, delicious and creamy Middle Eastern eggplant dip will surely become your favorite!
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