Baba ghanoush, or banoon in Thai, is a popular eggplant dip eaten throughout the Middle East, North Africa and the Indian subcontinent. It is originally an Arabic dish which is still very popular throughout the Arab world, especially in Egypt and Syria.

The ingredients most commonly used are roasted eggplant (aubergine), tahini, olive oil, garlic, salt and lemon juice. There are many variations of the recipe.

Baba Ghanoush Recipe: How To Make The Best Baba Ghanoush Recipe at Home: a blog about how to make your own baba ghanoush recipe and share with friends.

I think I know how to make the best baba ghanoush recipe at home. The only problem is that all my efforts to spread the word have been less than successful.

Why should this be? Why should it be so hard to get people to try a new dish? To answer these questions, let’s first look at what got me started on this whole project in the first place.

I had just finished reading The Omnivore’s Dilemma, an excellent book about the ecological reasons for eating locally and seasonally. It also contains a fascinating history of agriculture. For example, did you know that there are over 3,000 kinds of apples in the world? I didn’t and it blew my mind. How could humans have come up with 3,000 different ways to make apples edible? And why do we here in America have only two or three kinds of apples available?

Anyway, back to the book. In chapter two, Pollan gives an example of a farm in California that has a hundred varieties of tomatoes. He then relates how he asked someone who worked there which variety she preferred, and she said she really liked “the green ones.” When he asked if there was any particular reason she liked them better than the others, she

What is Baba Ghanoush?

Baba ghanoush is one of the most popular Middle Eastern appetizers and spreads. This delicious, smoky, eggplant dip is made from caramelized onions and roasted garlic pureed with tahini (sesame), lemon juice, olive oil and salt.

The name baba ghanoush comes from the Arabic word “bab”, which means “father of” or “papa”, and “ghanoush”, which means smoke. So baba ghanoush literally translates to “smoked father”, which was a nickname that was given to the owner of a traditional restaurant in Damascus. The story goes that his wife loved eggplants so much she would always add extra to her husband’s cooking, causing the food to have a smoky flavor, which he later passed on to the dish we all know today.

As time passed by, baba ghanoush evolved and was introduced in France under another name: Salade au Poivron Vert (green pepper salad).

What are the ingredients needed for making baba ghanoush? A good baba ghanoush recipe requires only four ingredients: eggplants, lemon juice, tahini paste

The other day I was eating out with a couple of vegetarian friends. One of them ordered an appetizer of eggplant and had her eyes light up as the waiter brought it to the table. She exclaimed: “How good does Baba Ghanoush taste!”

I looked at my other friend, who is from Egypt, and I could see that she was thinking what I was thinking. Baba Ghanoush is not really Egyptian food. In Egypt they eat something called imbatat which is very similar but made with potatoes instead of eggplants. So why did my friend want to order Baba Ghanoush? Because it’s better known and more popular in North America, and she wanted to try it!

But there’s a story behind the name Baba Ghanoush, which alludes to a much older recipe in the region that goes back centuries. The original recipe was called “Baba Ganush,” which means “Ganush” or “Doll,” reflecting how people would use small clay figurines to hold up one side of the dumpling when they were cooking it over coals, so that it wouldn’t fall over and burn. A long time ago in the middle east, in Iraq, Syria,

Baba Ghanoush is one of the most popular Mediterranean dishes. It’s a delicious combination of eggplant, tahini, and seasonings.

Baba ghanoush is traditionally made in the Middle East with a mortar and pestle. This recipe will show you how to make it in a food processor so it comes out perfectly smooth and creamy every time.

Baba Ghanoush is a very simple dish to prepare. The hardest part is roasting the eggplants. The rest of the recipe is easy as can be!

Baba ghanoush, also known as eggplant dip, is one of the most popular Middle Eastern dips.

The name baba ghanoush comes from Arabic, meaning “father of coquetry or flamboyance”.

Baba ghanoush is made by mixing cooked eggplant pulp with various seasonings including olive oil, tahini (sesame seed paste), lemon juice and garlic.

The texture is similar to hummus but it has a slightly smokier taste.

It is traditionally served at room temperature with warm pita bread.

Baba Ghanoush, which originated in the Middle East, is a delicious way to enjoy eggplant. This recipe is sure to be a hit!

Although baba ghanoush is commonly eaten throughout the Middle East today, it was first recorded in Syria. It became well-known in America during the 70s when Lebanese immigrants popularized it.

Baba ghanoush can be served as an appetizer or as part of a meze (an assortment of dishes typically served with a main course). It pairs well with other Mediterranean dishes such as pita bread and olives. If you are looking for something different to serve at your next party or family meal, try this delicious eggplant dip!