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Frequently the eggplant is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. [1] Baba ghanoush 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.
[6] [7] [8] The eggplant is traditionally roasted, baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. [9] It is a typical meze (starter) of the regional cuisine, often served as a side to a main meal and as a dip for pita bread.
Say it with us, DIPS! These easy dip recipes are perfect for any party, tailgate, snack time, and more. ... Baba Ganoush. We like our eggplant-based baba ghanoush GARLICKY. If you don't, skip ...
Use eggplant to make baba ganoush, a chilled dip that can be eaten with pita wedges or vegetable strips. Several varieties are available at markets. Tailgate Market Report: Use eggplants to make ...
Baba ghanoush [1] (بابا غنوج)—a dip made from baked, mashed eggplant mixed with lemon, garlic, olive oil and various seasonings; Chickpea salad [3] or salatat hummus (سلطة حمص)—an Arab salad with cooked chickpeas, lemon juice, garlic, tahini, salt, olive oil, and cumin
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Baba ghanoush (بابا غنوج) Finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini.. Baqdonsiyyeh (بقدونسية) Parsley blended with tahini and lemon juice, usually served with seafood. Falafel (فلافل) Balls of fried chickpea flour and Middle Eastern spice. Dipped in every mezze, especially hummus.
Kashk bademjan (Persian: کشک بادمجان), alternatively kashk-e bademjan or Kashk o bademjan (Persian: کشک و بادمجان), is a staple Iranian dish made with "kashk and eggplant" – also the literal translation of its Persian language name.