Baba Ganoush


Moutabal And Baba Ganoush/Chef Ahmad’s Kitchen

Video taken from the channel: Chef Ahmad’s Kitchen


Baba Ghanoush How to Make Roasted Eggplant Dip & Spread

Video taken from the channel: Food Wishes



Video taken from the channel: Anomaly


[No Music] How to make Baba Ganoush

Video taken from the channel: Peaceful Cuisine



Video taken from the channel: Anomaly



Video taken from the channel: Anomaly



Video taken from the channel: Anomaly

Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley.

Baba ganoush, also spelled baba ghanoush is a Mediterranean eggplant dip, popular in many Middle Eastern countries. It mostly has the same ingredients as hummus except for the chickpeas. This creamy dip would be a great appetizer to serve at your next party or the perfect addition to. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree.

Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate. Baba Ghanoush is delicious.

Made with eggplant that’s been fire roasted (either on a hot grill or under a broiler) to the point of shriveling, it can be served as a. What is Baba Ganoush? Where I grew up, and all over Middle East, this tasty eggplant dip is called baba ganoush (or baba Ganouj), which literally means.

Baba ganoush is similar to hummus, but it is made with eggplant instead of chickpeas. Eggplant contains fiber like chickpeas, but it contains less protein, but it is higher in antioxidants and lower in calories. How long does baba ganoush last in the fridge?

Baba ganoush. Baba ghanouj is a signature Middle Eastern grilled eggplant puree enriched with tahini and seasoned with lemon juice and lots of garlic. The dish has a smoky, pungent.

Baba ganoush, a Middle Eastern eggplantand tahini-based dip, takes on a concentrated smoky flavor when the eggplant is first charred over a gas flame or on the grill (a broiler works, too), then spun in a salad spinner to remove moisture from the flesh. Classic Baba Ganoush is made by roasting eggplants until soft, scooping out the insides, and mashing with tahini, garlic, and spices. Served with pita or. Most of the time, we love simply serving baba ganoush as a dip, with a side of fresh pita, na’an, crackers, fries, veggie sticks, or any other random ingredients that sound fun for dipping.

We also love using it as a spread, and adding it to all kinds of sandwiches, wraps, pitas and even burgers.

List of related literature:

This baba ganoush is seasoned with typical Mediterranean flavors of lemon and garlic.

“The Hashimoto's Cookbook and Action Plan: 31 Days to Eliminate Toxins and Restore Thyroid Health Through Diet” by Karen Frazier
from The Hashimoto’s Cookbook and Action Plan: 31 Days to Eliminate Toxins and Restore Thyroid Health Through Diet
by Karen Frazier
Callisto Media Incorporated, 2015

The fruit with intact skin can be roasted until charred and the pulp removed and mixed with other ingredients such as lemon, tahini, and garlic as in the Greek dish melitzanosalata and the Middle Eastern Levant dish of baba ghanoush.

“Edible Medicinal And Non-Medicinal Plants: Volume 6, Fruits” by T. K. Lim
from Edible Medicinal And Non-Medicinal Plants: Volume 6, Fruits
by T. K. Lim
Springer Netherlands, 2013

In baked casseroles—the Greek moussaka and Italian eggplant parmigiana—eggplant slices retain some structure; in the Middle Eastern dip baba ghanoush, grilled pureed eggplant provides the smooth, melting body that carries the flavors of sesame paste, lemon juice, and garlic.

“On Food and Cooking: The Science and Lore of the Kitchen” by Harold McGee
from On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
Scribner, 2007

This is a variation on baba ghanoush, a wonderful (and lowfat) Mediterranean dish that is good with toasted pita bread, plain or herbed focaccia, or toast.

“Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine” by Beth Hensperger
from Bread Lover’s Bread Machine Cookbook: A Master Baker’s 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine
by Beth Hensperger
Harvard Common Press, 2000

Baba Ganoush Prepare as directed.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Cacık is made of yogurt, salt, olive oil, crushed garlic, chopped cucumber, dill, mint, and lime juice, diluted with water to a low consistency, and garnished with sumac.

“Development and Manufacture of Yogurt and Other Functional Dairy Products” by Fatih Yildiz
from Development and Manufacture of Yogurt and Other Functional Dairy Products
by Fatih Yildiz
CRC Press, 2016

Once the couscous was tender, we sautéed the fennel along with some sliced onion; the baby spinach just needed to be stirred in off the heat until it was lightly wilted.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Use peeled and chopped courgettes, enough for a side dish; chicken broth or a stock cube; ½ lb or more of pork, chopped and fried; 2 egg yolks; one large chopped onion; salt, saffron, cinnamon, brown sugar, ginger, nutmeg and parsley to taste.

“The Tudor Kitchen: What the Tudors Ate & Drank” by Terry Breverton
from The Tudor Kitchen: What the Tudors Ate & Drank
by Terry Breverton
Amberley Publishing, 2015

Chef Hart has created a healthier version of baba ghanoush, a Middle Eastern eggplant dip, with less calories and fat.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

The sauce is a distinctive flavor of Syrian Jewish cooking; and added to numerous sweet-and-sour dishes, including lahmajin (open-faced meat pies), bazargan (bulgur relish), stuffed grape leaves, stews, and meatballs.

“Encyclopedia of Jewish Food” by Gil Marks
from Encyclopedia of Jewish Food
by Gil Marks
Houghton Mifflin Harcourt, 2010

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
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Bibliography: oktay_bibliography

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  • Roasted eggplant, drain out the liquid for an hour, peel the eggplant.
    Chop the eggplant very fine, add chopped onion or minced garlic, salt and a little bit of oil and steer well.
    For finesse instead of oil add some mayonnaise, how much you would like.
    Eat that on fresh bread with some tomatoes

  • Love this! Today I’m uploading my version of this! Their is a big difference between Moutabal and baba ghanoush that not many people know unless they grew up in a middle eastern home! I’m just now Starting to build my middle eastern recipes on my channel from recipes that my Syrian aunt taught me growing up!! Nice to see similarities! Love the channel!


  • Never trust a man who places his fingers in danger when a garlic crusher would do the job without any danger at all, and as for not being able to scoop up the Ganoush with a piece of bread at the end, that was God saying don’t be so cocky son.
    Obviously a brilliant chef who knows what he is doing. Great recipe.

  • I know this is sacrilege, but I didn’t have any lemons so I substituted by squeezing one lime juice and one small mandarin orange and it’s really fantastic.

  • Good morning Chef John. We use a air fryer here in sunny Spain as the calor Gaz oven is a bit duff on temp. Anyway cooked the egg plants home grown, until soft, but upon mixing they very a little stringy. So after doing all the mixing,I’m afraid I blended it smoother. Was I wrong.??

  • if you chop the eggplant and dont mash it with other ingredients it has a pleasent cigarrete like flavor( it has high nicotine content as much as I know). Its kinda addictive

  • Hi, I tried some Lebanese vegetarian fried Kebbeh that I loved, they were stuffed with carrots, chickpeas, and spinach. You have a few vegetarian Kebbeh recipes that you can present, thank you very much.

  • My favourite restaurant here in Bucharest (Romania), is the Lebanese one!!!
    Absolutely special food!!!!!!!
    Tomorrow menu? Moutabal & Babaganoush!!!!!��������

  • I’m going to use this recipe as an excuse for grilling up some steaks this weekend.
    BTW….all you chef john fans, try his “roast tenderloin of beef new years eve special roast” recipe.
    Follow his instruction’s Exactly. It may be the single best beef experience I’ve ever had.

  • Where does this man get his ideas? Like smacking a pickle against a can. And making an energy drink taste like strawberries with an special straw made for milk…

  • wow, wonderful and v easy to make recipes
    i m going to try to make it today,
    I m joining you, visit me and if you like it do the same.thanks

  • Respect, you called a aubergine by it’s name….EGGPLANT….what the fuck has that (like a purple thing and eggs) todo with an aubergine….BUMP

  • i luv this cooking show kkkk this guy has a funny way and he doesnt take video of his face like most food vlog. why i wanna look at people when i’m learning to cook?

  • Egyptian here, I have been making this for decades and I never knew about female and male eggplants! Learn something new everyday!

  • Mashallah chef asalama im yusuf im from Mauritius island situated in Indian Ocean but i lived in England chef wht i would like to say i knw Lebanese or Lebanon eat a lot of Sumac and zaatar basiclly has a gud benefit of it ya but i buy zaatar spice mix u hve inside the packet/ sumac thyme salt rapseed oil sesame seeds / my wife this for me where or which dish or kebab i can use the zataar spice mix jazakalllah brother plz let me knw

  • Bro in hindi its called baingan ka bhathaaa if u add onion chiilli tomatos aur lal mirchii toh bohot tasty bantaa hai gheee me tadkaaa lgaa kr

  • Thank you, thank you! It is wonderful to simply find a recipe without all the noise, music and talking that comes most videos. Thank you a thousand times.

  • Such a wanker voice. He shouldn’t call the recipe this way as it spoils it, and its somewhere close to similar but very far also! Nowadays every idiot is a chef…………

  • Love that you specify “No Music” in the title! That made me click on your video immediately. I don’t always enjoy listening to other people’s choices in music. So thank you for your kind consideration of your viewer’s individual uniqueness and tastes!

  • It is ghanuge not ghanuosh �� ghanuge means a coquette person �� but this is not ghanouge it is mutable. You can leave some eggplant skin for garnish. And you forgot garlic and yoghurt to be mixed with tahena �� ( support Lebanon ��)

  • You can eat, all sorts of meat, but can’t eat a few seeds??? Why seeds do have most of the strength of a plant! That’s the storehouse of nutrients!!!

  • Plain yogurt is naturally made from skimmed milk and has no additional flavoring. Yogurt have some health benefits, just check-out for this

  • I don’t know if this guy is trolling or stupid, but he says look at the navel, where the stem attaches…and shows the end where the stem does not attach. It’s attached to the green part that was shown first. There are no male or female eggplants. There’s seeds in all of them and the longer you leave one on the plant the more seeds it will have.

  • In our bengal cuisine, this is called ‘roasted bringal’.
    But we don’t use yogurt, garlic and tahini sauce. We usually add chopped ginger, chopped onion, mustard oil, freshly chopped coriander leaves, and salt-sugar as per taste into roasted bringals.

  • Love that you specify “No Music” in the title! That made me click on your video immediately. I don’t always enjoy listening to other people’s choices in music. So thank you for your kind consideration of your viewer’s individual uniqueness and tastes!

  • Does anyone else get taste anxiety when you’re making food? I can’t taste things myself I always have to get my friends/family/partner to taste it for me.

  • La receta es maravillosa, gracias.¿ Pero a alguien más le molesto el sonido del tenedor con la bandeja?, casi no lo termino de ver..������

  • Ahmad, thank you so much for your recipes, i love lebaness food and it was my dream to know how to cook it, so you helped me out with that. Once again, Thank you��.

  • He has the perfect teaching voice!!! You know like the one who reads the books, explains the science project, and helps with arts and crafts you guys know the voice the fun elementary school teacher you’ll never forget ��

  • Oh wow excuse me if im wrong but i knew that this dish is a Turkish dish and if im right im really happy to see it in this channel. I hope youll explore more cuisines and make more videos like this.

  • Holy crap, that looks good!:) I’ve started making my own hummus and I can’t believe I’ve been paying for store-bought hummus all these years. Even the most amateurish homemade hummus makes the best store-bought hummus taste like wallpaper paste. Trust me.

  • Hi chef…. God bless you brother!…. I tried your steps and believe me……it is much better then what I eat in shatter abaas or Take Away…..I am a great fan of Arabic veg Abetizers…. Thank You very much…..

  • We have BHAIGAN BHARTA in india… after taking the flesh out, we sauté spices with tomato onion garlic (green peas are optional) in mustard oil… then we put the flesh in the sauce until it’s smooth…
    we enjoy it with our flat bread… although I like it with regular breads too

  • the eggplants that are available here cannot be rid of the bitterness, you can keep adding salt to the point that its too salty, then you don’t feel the bitterness anymore, true.

  • Just FYI: If you have access to a gas stove, the best way to do the eggplant is to stick them right on the flame, until they’re nice and black, then plop them in ice water for a few minutes, then peel. It gives a much more smoky flavor than a grill or oven.

  • In Lebanon, it was served on a round platter, with half cucumber slices around the edges, not the entire perimeter, just a few here and there alternating with pitted kalamata olives. fresh mint in the center, and a bit of paprika making and X on top to the edges.

  • Like ur dad is the sweetest dad i have ever seen he doesn’t get legit angry at you on videos at all (idk what is happening when ur not recording) my dad would get super angry if i would do any of these things to him:D

  • Amazing,you have made my life easy. I live arabic or Mediterranean food,I simply go to your channel and follow your recipes blindly. Thankyou