Baba Ganoush Recipe | Baba Ganoush Without Tahini | Brinjal Side Dish | Eggplant Dip | Varun

How To Cut Onions Like a Pro! -    • How To Cut Onions Like A Pro | Different W...  😉 How To Make Roasted Eggplant Dip | Brinjal Dip | No Tahini Dip | Zaalouk Recipe | Homemade Baba Ganoush | Best Eggplant Ganoush | Easy Eggplant Spread | Pita Bread With Ganoush | Pita Bread With Eggplant Sides | Eggplant & Garlic Side Dish | Baba Ganoush vs Hummus | Brinjal Recipes | Ganoush Loaded With Vegetables | Recipe For Dinner | Party Appetizer Recipes | Recipes For Guests | Party Food Buffet Ideas Veg | Pita Bread Fillings Vegetarian | Big Brinjal Recipes | Rajshri Food Learn how to make Baba Ganoush at home with our Chef Varun Baba Ganoush Ingredients: How To Prep Eggplant for Baba Ganoush 2 Large Eggplants Roasting The Eggplant How To Cut The Veggies 1/2 cup Red Onion 1/4 cup Tomato 1/2 cup Green Capsicum Peeling & Chopping The Roasted Eggplant How To Make Baba Ganoush 1 tbsp Garlic (crushed) 2 Lemon Juice Salt (as required) How To Serve Baba Ganoush Pita Bread 1/4 Olive Oil Sprigs of Parsley Leaves 1/2 tsp Chilli Flakes #babaganoush #brinjalrecipe #AnybodyCanCookWithRajshriFood Visit our Website for more Awesome Recipes http://rajshrifood.com/ Host: Varun Inamdar Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned - http://bit.ly/SubscribeToRajshriFood For more videos log onto    / rajshrifood   Find us on Facebook at   / rajshrifood   About Baba Ganoush Baba ghanoush (Arabic: بابا غنوج, romanized: bābā ġannūj), also spelled baba ganoush or baba ghanouj is a Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini. The Middle Eastern version consists of onions, tomatoes, or other vegetables. The eggplant is traditionally baked or broiled over an open flame before peeling so that the pulp is soft and has a smoky taste. It is a typical meze ('starter') of the regional cuisine, often served as a side to the main meal and as a dip for pita bread. Eastern Arabian cuisine versions of the dish vary slightly from those of the Levant by spicing it with coriander and cumin; those versions might be minimally spiced and topped with thinly chopped parsley or coriander leaves. | For feedback and suggestions please write to us at: [email protected] . . For brand collaborations and inquiries, reach out to us at: [email protected]