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
5 Tips for making the BEST Baba Ganoush! #shorts #babaganoush #eggplantdip #eggplant #easyappetizer
Here is how to make the best baba ganoush! A smoky, rich, and extra creamy eggplant dip, packed with flavor from tahini, garlic, and lemon juice!
FULL RECIPE ????
???? SUBSCRIBE TO THIS CHANNEL:
INGREDIENTS:
???? Extra virgin olive oil
???? 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
???? Toasted pine nuts for garnish, optional
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
Baba ganoush is one of my favorite ways to use eggplant in the summer #shorts
When I have tons of eggplant ready in the garden, baba ganoush is what I love to make!
- 1 lb eggplant
- 1/3 cup tahini
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 cloves garlic
- 1 tsp salt
You can print the recipe here:
Baba Ghanoush
Baba ghanoush
This is one of my favourite dips and is so easy to make at home! You can get creative with the toppings (pomegranate seeds also work well) and it makes a great light lunch or starter with toasted pita.
2 aubergines
2 tbsp tahini
2 tbsp olive oil
2 garlic cloves, minced
Juice of 1/2 lemon
1 tsp pomegranate molasses
Salt
Serve with toasted pine nuts, fresh parsley and a drizzle of olive oil
1. Use a knife to make 8-10 cuts in each aubergine (all over).
2. Grill the aubergines for 30-35 minutes until charred.
3. Scoop out the flesh and put it into a bowl.
4. Add the tahini, olive oil, garlic, lemon juice, pomegranates molasses and a big pinch of salt to the aubergine. Gently mash everything together with a fork.
5. Top with toasted pine nuts, fresh parsley and a drizzle of olive oil - enjoy!
Via @londonbruncher
#52grams #foodstylist #foodporn #buzzfeedfood #aetheticvideos #foodaesthetic #aestheticfood #babaganoush #easyrecipes #buzzfeedtasty #healthyrecipes #feedfeed #foooodie #infatuation #foodstagram #foodgasm #onthetable #buzzfeast #devourpower #forkyeah #forkfeed #foodgawker #lefooding #healthyrecipe #food52 #tastemade #veganrecipe #dip
Elevate your appetizer game with Baba Ganoush recipe. #cooking
Eggplant Dip! (Baba Ghanoush) #short
A healthy, quick and easy vegetarian appetizer or side dish. Goes great with virtually all meat and fish. Always have this on hand.
2 medium eggplant
1/4 cup olive oil
1/2 cup tahini
1 lemon
1tea cumin
Salt, paprika
-If possible use a none stick sheet pan, cut eggplant in half place flesh side down on top of oil in sheet pan
-roast 300-350 for approx. 1 hour until super soft
-let cool on sheet pan until room temperature
-scoop out flesh and mush lightly or until desired consistency
-seasin with remaining ingredients to taste
Top with as many spices herb or pickled items you desire! Serve room temp, taste best when freshly made without refrigeration.
#vegan #veganfood #plantbased #eggplant