Baba ghanush(smoked aubergine dip)
2 large aubergines
2-3 cloves of garlic
Extra virgin olive oil
Method:drizzle with olive oil the aubergines place on a baking tray and bake for around 45min,or until soft. Remove the aubergines from the oven and leave aside to cool. Place the garlic and aubergines to the food processor (blender). Add all other ingredients and blitz to a nice thick dip. Enjoy:)
KABOBSKE! 🥙 Located on Mall Road in Florence, KY. Kabobske is a casual Mediterranean restaurant that’s done Chipotle-style: you build your own pita wraps or rice bowl entrees. Vegans can have the falafel as the protein, with baba ghanoush or hummus, veggies of your choice, and tahini or spicy tahini sauce. I’ve done this rice bowl style and pita wrap style, it’s great both ways. Also, you can order the loaded Mediterranean waffle fries with no feta (pictured), tabouleh salad, pita chips... and they carry great drinks including Stubborn Sodas and beer buckets! If you’re so inclined, they also have hookah you can order to smoke on the patio. This place is delicious! #vegan#northernkentucky#kabobske#mediterranean#hummus#falafel#whatveganseat#babaghanoush#crueltyfree#spicytahini#hookah#beerbuckets#stubbornsodas#pita
My lunch was this colourful plate of Israeli salad with hummus, sauerkraut, baba ghanoush, falafel balls and tahini sauce with Pita bread. It was so good!! .
Falafel stop is quite a popular place here in bay area. This small self serve place is always full of people enjoying their food with insanely awesome hummus. But today's showstopper was Baba Ghanoush. I love it when my plate looks this colourful!!
LEBANESE FOOD 🥘 GET OUT THE WAY 💃🏻💃🏻 Middle East Ristorante in located a block away from the scenic and touristic hubbub and yet it's like the restaurant is in its own bubble. Serving authentic and traditional Lebanese dishes, this middle eastern place is such a lovely refresher from Italian food! Which is still absolutely delicious, but you can always get great gnocchi or spaghetti almost anywhere in Italy! I order three appetizers: baba ghanoush, bamie, and warak inab! Baba ghanoush is basically blended cooked eggplants, looking like your chick pea hummus but with a slightly lighter feeling with amazing seasoning and flavor! 🍆🍆 The pomegranate took me by surprised but added an absolutely divine sneaky burst of juice and played a successful contrast to the creaminess of the dish. I want to make this dish at home and add more radishes or something else to dip into with! Bamie is like a soup but okra based! I do like my soups with more than one ingredient or with more different flavors going on so although this wasn't my favorite, I devoured my bowl! Pita bread to dip with is a must! 😍 I ordered warak inab or stuffed grape leaves in English. Stuffed grape leaves will ALWAYS have my heart! They are an appetizer served cold but I do like to warm mine up, something about warm rice gets me. If you're in Como, Italy or in the area, this is a must if you love middle eastern food or want to expand your palette! They also serve gluten free and many other vegan/vegetarian option like falafel! #vegan#vegano#middleeastristorante#italy#studyabroad#veganfood#comoitaly#heresmyfood#vegansofig#delicious#peta#crueltyfree#plantbased#veganeats#foodjournal#inspo#lebanesefood#pitabread#stuffedgrapeleaves#okra#bamie#warakinab#babaghanoush#govegan
This Roasted Eggplant🍆Dip is delicious, the smoky flavour is out of control good🙌I like to use this Dip as a snack with cut-up vegetables🥒or as an appetizer with pita chips.
Here it is👉
1 whole head of garlic, 1/4 inch of top sliced off to expose cloves.
2 medium eggplants🍆🍆
1/3 cup tahini
1/8 cup filtered water💦
3 T lemon🍋juice, freshly squeezed
1/2 t dried cumin
1 t freshly ground pepper
1 T olive oil
1/4 t sea salt or to taste
Liquid smoke to taste (optional)
Preheat oven to 425’F.
Wrap garlic bulb in foil and place it in the oven. Roast until cloves are soft about 25 minutes. Remove from oven and set aside.
Poke the skin of the eggplant with a knife.
Place on baking sheet and roast eggplants for 35
minutes at 400’F or until very soft inside.
Remove from oven and let cool.
Remove the skin of the eggplant and discard it. Place the flesh in a blender with the tahini, water, lemon juice, three cloves of garlic, cumin, black pepper, olive oil, and salt.
Blend on medium speed for 30 seconds.
Taste and adjust seasoning.
Serve warm or at room. Garnish with parsley.
Makes about 1 cup
I am obsessed with the ends of bread 💙 [not weird] so I love being the first one to have my hands on a loaf ••• lunch was this simple sandwich: the end slices of oatmeal bread, toasted 🍞 + baba ghanoush 🍆 + just-picked tomato from dad's garden 🍅 + salt and pepper ••• even though it's a sandwich, do you think it counts for #toasttuesday ???