Posted in Dish, Vegetarains

Baba ganush

Baba ganush is roasting eggplant dip. It’s one of my favourites. Very easy to make it and super tasty, of course if you are eggplant lover. It tastes amazing after a day in the fridge.

Baba ganush, is popular in Iran, Turkey, Armenia, Arabic countries around Persian Gulf and some African countries such as Egypt. It’s basically made with eggplant, tahini which is sesame seed paste, and spices.

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Ingredients

  • 1 eggplant
  • ¼ cup tahini
  • 2 cloves garlic, grated
  • 1 tbsp chopped fresh parsley leaves
  • 1 tbsp olive oil
  • ½ lemon/lime juice
  • 1 tsp cumin powder
  • Salt to taste

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Method

Thinly cut the eggplant. grill them on the stove or in the oven until begins to get soft. Then, transfer grilled eggplant to a chopping board, let cool. Chop it. Place all the ingredients into a food processor and make it smooth purée.

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Transfer eggplant purée into a serving dish, drizzle the olive oil on the top and sprinkle with chopped parsley. It served either by its own with slices of pita bread or with meat dish.

(باباگنوش ( قنوج

بابا گنوش یا بابا قنوج یکی از پیش غذاهای خوشمزه ای هست که نمیشه ازش به راحتی گذشت ( البته اگر بادمجون دوست داشته باشید). بابا گنوش همون بادمجون کبابی هست که خیلی راحت تهیه میشه و بی نهایت لذیذ هست مخصوصن اگر یکروز هم در یخچال بمونه که مزه اش خیلی بهتر میشه.

بابا گنوش در ایران – ترکیه – ارمنستانکشورهای عربی اطراف خلیج فارسو بعضی کشورهای آفریقایی مثل مصر بسیار محبوب هست.

این پیش غذای خوشمزه با بادمجونارده ( که از دانه ی کنجد تهیه میشه) و ادویه های مختلف درست میشه.

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مواد لازم

یک عدد بادمجان

یک چهارم پیمانه طحینه یا ارده ی کنجد

دو حبه سیر رنده شده

یک ق غ جعفری خرد شده

یک ق غ روغن زیتون

نصف لیمو ترش

یک ق چ زیره

نمک به میزان لازم

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طرز تهیه

بادمجان را به صورت طولی برش دهید. روی گاز یا داخل فر کباب کنید تا زمانی که بادمجان نرم بشه.

سپس – بادمجون کباب شده رو بگذارید کمی خنک بشه و خرد کنید.

همه ی مواد لازم رو داخل غذا ساز ریخته و به صورت پوره در بیارید.

داخل ظرف مورد نظر سرو کنید و رویش کمی روغن زیتون و جعفری خرد شده بریزید.بابا گنوش رو میشه با نان و یا همراه با غذای گوشتی سرو کرد.

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Author:

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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