Egyptian Baba Ganoush For Beginners

 

The Egyptian Baba Ganoush salad is one of the most delicious appetizers, which is eaten with many meals, such as fava beans or Egyptian falafel.

 

One of the most famous times when Egyptians eat the Pope Ganoush salad is during Ramadan due to its wonderful taste and also the various ways of decorating it.

 

How to choose eggplant to prepare the Egyptian Baba Ghanoush?

 

As long as we decided to prepare the best Egyptian Baba Ghanoush, let me, my dear friends, share with you the best Arabic food tips for choosing the eggplant.

First, the size: the size of the eggplant should not be too big or too small (it should be medium).

Secondly, the fiber should not be very strong, as this is evidence of the presence of many seeds, which makes the beetroot more bitter.

Also, the eggplant fibers should not be too soft, because this means that it contains a lot of water inside, and the remaining amount of the eggplant will be little after grilling.

 

What is the difference between the Egyptian Baba Ganoush and the Syrian Baba Ganoush?

 

As a general rule, the Egyptian Baba Ghanoush differs from the Syrian one in adding tahini, as in the Egyptian Baba Ghanoush it is necessary to add tahini as a main ingredient, but in the Syrian Baba Ghanoush, no tahini is added.

Also in terms of beautifying the dish, the Syrian Baba Ghanoush must decorate it with pomegranate seeds, while the Egyptian Baba Ghanoush decorates the dish mostly with oil and parsley

Today I will share with you the original recipe for the Egyptian Baba Ganoush as the Egyptians prepare it

Check Syrian Baba Ghanousg recipe from Here 

 

Egyptian Baba Ganoush 

 

INGREDIENTS

  

1. 1 kilo Big eggplant
2. Half cup tahini
3. 2 tablespoons lemon juice
4. 1 tablespoons chopped red pepper
5. 3 tablespoons chopped dill
6. Quarter cup water
7. Quarter cup oil
8. 3 minced garlic cloves

INSTRUCTIONS

 

1. Wash the eggplant well and make some holes in it
2. Put a frying pan on the fire and then put the eggplant on it to roast the eggplant
3. Stir eggplant on all sides
4. When the grilling is complete, put it on a plate and leave it to cool
5. After the eggplant has cooled, remove the peel
6. Put the peeled eggplant in a bowl
7. Put the tahini, pepper, garlic, oil, lemon and water in a Food Chopper and mix them well
8. Put the eggplant with the previous mixture and mix them a little
9. Put the baba ganoush in a serving bowl, add two tablespoons of dill and mix well
10. Add olive oil and a little dill to decorate the pope ganoush

NOTES

You must wait until the eggplant has completely cooled in order to retain the aroma of roasting and also so that you can easily remove the peel.

 

 

 

Resources : Baba Ganoush (Roasted Eggplant Dip)