Baba Ganoush | Traditional Arabic dish | Starter | Dip | Chef Rushad
Baba ganoush is a Mediterranean eggplant dip made from roasted or grilled eggplant, tahini, olive oil, lemon juice, garlic, and salt. Like hummus, it's delicious with pita or fresh veggies, but its silky texture and irresistible smoky flavor set it apart. This baba ganoush recipe is a must-try summer dip!
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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!
5 tips for making the BEST Baba Ganoush ????
Creamy, savory, smoky eggplant dip with tahini, garlic and citrus, this authentic baba ganoush recipe is a must-try! FULL RECIPE ????
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???? SUMAC:
???? ALEPPO:
???? EXTRA VIRGIN OLIVE OIL:
???? SOOM TAHINI:
INGREDIENTS:
???? 2 Italian eggplants or small globe eggplants
???? ¼ cup tahini paste, I used Soom tahini
???? 1 lemon, juice of
???? 1 garlic clove, minced
???? 1 tablespoon plain Greek yogurt, optional
???? Kosher salt and black pepper
???? 1 teaspoon sumac
???? ¾ teaspoon Aleppo pepper or red pepper flakes, optional
???? Extra virgin olive oil
???? Toasted pine nuts for garnish, optional
⏱️TIMESTAMPS⏱️
0:00 Intro
0:10 Grilling the eggplant
1:13 Toasting the pine nuts
1:26 Prepping the eggplant
2:05 Prepping the flavor
3:33 Adding the finishing touches
4:00 Taste test
Baba Ganoush Recipe | Lebanese Recipe | Eggplant Dip | بابا غنوج | SooperChef
Baba Ganoush: Give this Baba Ganoush Recipe a go this weekend! A unique Baba Ganoush Recipe perfect combo with Pita Bread and Vegetables. Try it and enjoy it.
Baba ganoush Recipe in English:
Ingredients:
5-7 Egg plants
1 tsp Garlic (chopped)
1 tbsp Lemon juice
1/4 cup Tahini paste
1 tbsp Olive oil
Salt to taste
1/4 tsp Cumin powder
Paprika a pinch
Coriander for garnish
Ingredients for tahini sauce:
1 cup Sesame seeds
1/2 cup Olive oil
Directions:
Preheat the oven, line a baking tray with parchment paper to prevent the egg plants from sticking to the pan.
Roast the egg plants at 180 degree for 12 to 15 minutes or until skin is soft.
Scoop out the flesh of eggplants with a large spoon leaving the skin behind.
In a bowl add tahini sauce, garlic, lemon juice and mix well.
Then add eggplant flesh, salt, cumin, olive oil, and mix it well.
Garnish with paprika, coriander leaves and olive oil.
Serve with carrots, cucumbers, olives and pita bread.
Directions for tahini sauce:
Roast sesame seeds and let it cool for 1 to 2 minutes.
In a blender, blend sesame seeds and gradually add olive oil.
Blend until smooth and your sauce is ready.
Preparation time: 15 minutes
Cooking time: 30 minutes
Serving: 4-5
Baba Ganoush | Dips Sauces and More | Sanjeev Kapoor Khazana
A popular middle eastern dip made using roasted brinjals. Goes perfect with lavash sticks.
BABA GANOUSH
Ingredients
1 large eggplant
2 tablespoons olive oil + for basting and drizzling
½ cup chopped fresh parsley + sprigs for garnishing
4 garlic cloves, crushed
¼ teaspoon lemon juice
Salt to taste
3 tablespoons tahini
Lavash for serving
Method
1. Preheat the oven to 180˚C.
2. Place eggplant in a baking tray. Baste with some oil. Put the tray in the baking oven and bake for 10 minutes.
3. Remove the tray from the oven. Moisten your fingers with water and peel off the outermost skin of the eggplant.
4. Transfer to a serving plate and cut into squares.
5. Combine eggplant with parsley, garlic cloves, 2 tablespoons oil, lemon juice, salt and tahini in a food processor. Mix well into a smooth paste.
6. Transfer to a serving bowl. Drizzle olive oil and garnish with parsley sprigs.
7. Serve hot with lavash.
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Baba Ganoush (creamy eggplant dip)
⭐️ Get Recipe:
In our family, eggplant dip is a synonym for baba ganoush, a popular Levantine dish made with roasted eggplant and served as a meze, aka appetizer, on a platter with pita bread and other dips, falafel, and small dishes.
⭐️ Ingredients
2 medium (1.1 kilograms) eggplants (about 2½ pounds) (+ 1 tablespoon olive oil, ¼ teaspoon salt, ¼ pepper to season them before roasting)
3 tablespoons tahini (made with 100% hulled sesame seeds)
2 tablespoons lemon juice (freshly squeezed)
½ clove garlic (or more to taste)
½ teaspoon salt
2 tablespoons flat-leaf parsley (finely chopped)
1 tablespoon mint (optional, finely chopped)
1 tablespoon olive oil (to drizzle on top)
❤️ Nico & Louise
Theplantbasedschool.com