SAEDNEWS: Baba ghanoush is a delicious Arabic appetizer that has many fans around the world. This snack is quite similar to hummus in many ways. Arabic cuisine is known for its rich aromas and flavors, many of which also suit Iranian tastes very well. We promise you will not regret making it.
According to Saednews, Baba Ghanoush (also spelled Baba Ghanouj) is a delicious traditional Lebanese dish made primarily from eggplant. It is a popular Middle Eastern appetizer known for its creamy texture and smoky flavor.
3 cloves garlic
3 eggplants
½ teaspoon ground cumin (2 g)
½ cup tahini (120 ml)
3 tablespoons lemon juice (45 ml)
½ teaspoon red pepper (2 g)
Olive oil, as needed
Salt, to taste
Wash the eggplants thoroughly and cut them into pieces. Place them in a pot with water and a little salt and boil them. If you are in a hurry, you can roast them until the skin turns black.
Once the eggplants become soft, mash them well. If you have roasted them, first remove the skin. Squeeze the eggplants gently to remove excess water, which also helps reduce any bitterness.
Add cumin, salt, garlic cloves, and tahini. Tahini is a sesame paste widely used in Middle Eastern cuisine, known for its rich flavor and smooth texture.
Then add lemon juice and red pepper and mix everything well. Gradually add olive oil while stirring until the mixture becomes smooth and creamy.
Finally, adjust seasoning if needed and serve.
2 potatoes
1 eggplant
8 green beans
1 onion
¼ cup cream cheese (60 ml)
Olive oil
Salt
½ teaspoon sweet pepper (2 g)
Preheat the oven to 375°C. Wash and peel the green beans and potatoes, then boil them with a little salt.
Once cooked, remove from water and chop them. Peel and chop the onion, then sauté it in olive oil until slightly softened (do not let it brown).
Peel the eggplant, cut it into large pieces, place on baking paper, season with salt and sweet pepper, and bake for 25 minutes.
Then mix the eggplant, potatoes, green beans, and onions together. Add cream cheese and half a cup of water to achieve a smoother texture. You can also use potato cooking water to enhance the flavor.
Blend everything until smooth and creamy.
Transfer to a serving bowl and garnish with parsley or toasted seeds if desired.
It is commonly served with tortilla chips or crackers.
You can add 3 tablespoons of pomegranate paste for a tangy flavor.
A little cumin and red pepper can enhance the taste.
Adding yogurt creates a smoother and creamier texture.
Some Lebanese versions also include kashk (fermented dairy).
Use fleshy eggplants for the best result.
If you don’t have a food processor, a manual masher works fine.
Use thick yogurt, not watery yogurt.
Baba Ghanoush can be stored in the refrigerator for 2–3 days.
