Manama
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Baba ganouj is usually eaten as a dip with pita bread, and is sometimes added to other dishes. It is usually of an earthy light brown color. Ingredients: -Roasted Eggplant -1/2 cup Tahini Sauce (Sesame seed butter) -1/4 cup Yogurt -Red Vinegar OR Pomegranate molasses OR Lemon juice -Salt to taste Directions: Make slits in the eggplants before roasting in in the oven. Sometimes I wrap it with aluminum foil. Roast for half an hour. Cut in the middle and scoop out the pulp into a bowl. Gently mash it with a fork. Let cool before adding anything else. You may freeze it for future use. Add tahini sauce, yogurt, vinegar and salt. Combine well. Add olive oil on top and serve as an appetizer with pita bread. Drizzle Olive Oil (more)
هو أنتى شاطرة فى كل حاجة ياسمر .. حتى فى بابا غنوج .. فنانة شاملة
You are welcome Triplem!
I just love eating it even with a spoon..thanks Summer
Neddal, i do not the history behind the name. thanks for your comments.
George, i do not like eggplants either, but this dish is very popular and i had to have the recipe listed here so others can learn how to do it too. thanks for coming by.
I think the reason is that : Its main ingredient is eggplant ya george , I don’t like its taste too
Thanks for the video, i dont really like baba ghanouj, not sure why!
حلو كثير يا سمر , بس نفسي اعرف ليش سموه بابا غنوج , شو هالأسم الغريب , اذا الأسامي ببلاش و سموه هيك , يعني لو الأسامي بمصاري كان شو سموه ؟
Wahib, i would not call myself “fannanah” at all!!
it is just that i know how to cook these dishes and i like to share the recipes with others…maybe someone will get something out of watching them. thanks for coming by, watching and leaving a comment.