I didn't think I liked Baba Ghanoush until I had it as part of an appetizer platter at a local Lebanese restaurant recently.
Baba ganoush is a delicious dip made from roasted eggplants, originating in the Middle East and Eastern Mediterranean.
It's creamy, savory, and exudes an irresistibly smoky.
Ingredients of Baba Ghanoush
- Prepare of Egg plant/Aubergine 1 large.
- Prepare 1/4 bunch of Cilantro/Coriander.
- It's 2 tbsp of Greek yogurt.
- Prepare of Hummus 1/2 cup or as required.
- You need 1 pinch of Salt/pepper.
Baba Ghanoush step by step
- Heat oven at 180 C. Apply oil on a aubergine. Bake for almost 20-30 minutes and you will see the skin will burnt from outside. You can also do it on stove.Peel off the skin. Discard the peel..
- In a chopper add cooked aubergine, salt/pepper and hummus, run the chopper and make a paste. Add in fresh coriander, Greek yogurt and blend again. add more salt/pepper if needed. Baba ghanoush is ready. Decorate it with pomegranate and fresh coriander..
You really NEED to make this awesome starter, you're gonna. Baba Ganoush is smoky, soft and delicious. Hailing from the Arab and Levantine (Eastern Mediterranean) world, it's also known as Baba Ghanoush and Baba Ghanouj. Baba Ghanoush is often confused with Mutabbal, and I really feel the need to explain the difference between these two Middle Eastern appetizers. I've never had baba ghanoush with tomato.
Get Latest Recipe : HOME
