How To make Baba Ghannouj
1 x Med Eggplant, peeled *
1/4 c Tahini
1 T Lemon juice
1 x Clove garlic
1/4 t Black Pepper
1 ds Ground Cumin
2 T Sesame seeds
2 T Finely chopped fresh Parsley
* and cut into 1/2" cubes (about 3 cups) Steam eggplant until tender, about 8 minutes. Place cooked eggplant in food processor. Add tahini (sesame paste),lemon juice, and garlic. Puree. Stir in remaining ingredients; spoon into serving bowl. Garnish with parsley sprig. Serve warm or chill. Makes 2 cups. HINTS: - smaller eggplants have thinner peels and a sweeter flavor. Select those with firm skin free of soft spots. ~ store sesame seeds in cool, dark place in refrigerator.
How To make Baba Ghannouj's Videos
The CREAMIEST Eggplant Dip. Guaranteed!
Use MIDDLEEATS at checkout for 15% off your first month’s supply of Seed’s DS-01® Daily Synbiotic:
Baba ghanoush is the perfect Aubergine dip, it's packed with flavour, super creamy, and easy to make. This Baba Ghanoush recipe can be made two ways, the Egyptian way and the Syrian one. But which one is better?
___
Want to help us make more awesome recipes like this every week?
???? Join our Patreon and come hang out with us on our discord server
☕ Or buy us a coffee
___
???? Stay connected ????
You can reach us on instagram and we'd love to see any recipes you cook.
➥Instagram
___
???? My Kitchen Equipment ????
(These links are amazon affiliated and help support the channel at no extra cost to you)
Food Thermometer:
Citrus Juicer:
Stainless Steel Cookware:
Pyrex Jugs:
Stick blender:
???? My Filming Equipment ????
Sony a7c:
Tamron 28-75mm F2.8
___
0:00 Intro
0:18 The best ways to cook aubergines
2:18 Preparing and draining aubergine flesh
2:53 Egyptian Baba ghanoush recipe
3:44 Egyptian Baba ghanoush taste test
5:25 Syrian & Lebanese Baba ghanoush recipe
7:26 How to serve baba ghanoush like a pro
8:12 Syrian vs Egyptian; Which one is better?
__
Egyptian Baba ghanoush / Moutabel:
800g Aubergines ~ 250g roasted aubergine flesh drained
15-25g parsley
2 Garlic Cloves
2 Tbsp tahini
2-4 Tbsp yoghurt depending upon how thin you want it
2 Tbsp freshly squeezed lemon juice
2 Tsp Vinegar
3/4 Tsp Salt
1/4 Tsp Ground Cumin
1/4 Tsp Ground Coriander
1/8 Tsp Cayenne Pepper
Olive oil for topping
Syrian / Lebanese Baba ghanoush:
800g Aubergines ~ 250g roasted aubergine flesh drained
1/2 Small onion
1 Small Tomato
1 Sweet Red pepper
1 Green Chili
1 clove garlic
10g Parsley
5g Mint
10g Pomegranate Molasses
1/4 Cup Lemon Juice
25g Olive oil
3/4 Tsp Salt
1/8 Tsp Cumin
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.
Click to Subscribe:
Best cooked in Wonderchef Kitchenware. Buy Now on :
Facebook :
Twitter :
#sanjeevkapoor
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 ????
???? SUBSCRIBE TO THIS CHANNEL:
???? 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 ghanoush! ???? #shorts #food #madeformakers
Ingredients
- 2 eggplants (brinjal, aubergine, guinea squash)
- 1 clove garlic, finely grated
- zest of 1 lemon
- 2 tbsp tahini
- 0.5 tsp ground cumin
- 0.5 tsp ground coriander
- salt to taste
- EVOO and parsley to garnish
Method
1. Roast the eggplant whole over a grill (I used a gas grill but charcoal works better). Turn every 7-8 minutes until it’s black all over and the inside is very soft.
2. Let the eggplant rest for 5-6 minutes before cutting it in half and scooping the flesh out.
3. Use a knife to puree the flesh before placing it in a sieve to remove any extra liquid.
4. Simply mix in the garlic, lemon, tahini, spices and salt. Mix well and plate topped with olive oil and parsley.
Baba ganoush ( بابا غنوج )
This is a @Kitchen Yous Egyptian Cooking how you can make baba ganoush.
I teach you how you can make an original Egyptian recipe in your home. This middle eastern dip is very famous and easy to make. You will love this baba ganoush recipe.
Baba Ganoush’s pretty sister ????????