Hey everyone, welcome back to Mediterrasian Cooking. Today, we’re diving into the delicious world of Middle Eastern cuisine with a classic favorite – baba ganoush. This smoky, creamy eggplant dip is not only super easy to make but also incredibly versatile. Perfect for a party appetizer, a healthy snack, or even a side dish.
Ingredients:
2 eggplants
30 g tahini
60 g plain yogurt
1 clove minced garlic
1/2 tsp salt
30 ml freshly squeezed lemon juice
Topping: pomegranate seeds, coriander, mint and olive oil.
❗️If you want a vegan version of Baba ganoush just skip the yogurt and add more tahini instead.
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1 Comment
Eggplant 🍆 is a real favorite. Will attempt your technique which is spectacular. How long in the oven ? Definitely have bought many Romanian and Bulgarian bottled versions, but prefer fresh, without the oils.