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Baba Ganoush Middle Eastern style Aubergine dip
Baba Ganoush Middle Eastern style Aubergine dip

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Go up the stairs. Walk up the stairs to where you live or work instead of using the elevator. Obviously this isn’t as possible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a great way to get some exercise in. Even if your office or home is on one of the top floors, you can choose to get off of the elevator early and take the stairs the rest of the way. Most people will choose to be sluggish and take an elevator instead of opting for exercise on the stairs. Even if you only have one flight to climb, climbing along it during the day is a great way to get extra exercise.

There are all sorts of things that you can do to get wholesome. Not all of them demand fancy gym memberships or restrained diets. It is the little things you choose each day that really help you with weight loss and getting healthy. Being smart about the selections you make each day is a start. Getting as much exercise as you possibly can is another factor. Remember: being healthy and balanced isn’t just about reducing your weight. It is more about making your body as powerful as it can be.

We hope you got benefit from reading it, now let’s go back to baba ganoush middle eastern style aubergine dip recipe. You can have baba ganoush middle eastern style aubergine dip using 9 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Baba Ganoush Middle Eastern style Aubergine dip:
  1. Get aubergine/eggplant/ Baigan
  2. Take garlic cloves
  3. Take Tahini (2 tbsps roasted white Sesame + 3 tbsps olive oil)
  4. Provide Lemon juice
  5. Use Salt
  6. Prepare Garnishing
  7. Use Pomegranate(optional)
  8. Get Green Coriander leaves
  9. Take lemon (optional)
Steps to make Baba Ganoush Middle Eastern style Aubergine dip:
  1. Peel garlic, wash the Baigan make 4 slits on the Baigan and stuff it with garlic and apply little olive oil and roast it in an open flame, grill, tandoor etc, you can even bake it in an electric oven. This way it took me approx. 10 minutes (turn and roast Baigan from all sides)
  2. Once roasted wrap it in an aluminium foil, so that it cooks more and becomes softer with its own heat and cools down.
  3. In the meanwhile prepare your fresh Tahini- dry roast the sesame seeds in a pan, it will hardly take even 2 mins, be careful don't over brown it…take it out in a plate and let it cool a bit. Then in a mixer grinder jar, grind the sesame seeds first and then add olive oil and mix again your fresh tahini is ready.
  5. Once cooled, peel the roasted Baigan/ aubergine. You can either smash it with the helpf of a spoon or direct hand/ fingers but since I love creamy I blend it in a mixie jar.
  6. Put it in the jar, add lemon juice and salt and give it a good blend. Then add in the tahini and again blend it, check salt and lemon juice, if required add more and your Baba Ganoush is ready to be served.
  7. Garnish with cilantro/coriander leaves and pomegranate (optional) and serve it with hummus, pita bread, Tabboluleh, kebabs etc Bon Appetit!!! - (see recipe)

It is vegan, dairy-free, gluten-free While they may have their benefits with salmon, fries or sandwiches, it is time to make a change. This deliciously easy smoky aubergine dip is perfect with warm flatbreads or pittas, or serve with other Middle Eastern dishes as part of a mezze. Baba ganoush is a delicious, smoky aubergine dip made by cooking whole aubergines until blackened on the outside and softly steamy on the inside. Try it with a Middle-Eastern flatbread such as maneesh. Baba ghanoush, also spelled baba ganoush or baba ghanouj, is a Levantine appetizer of mashed cooked eggplant mixed with tahini (made from sesame seeds), olive oil, possibly lemon juice, and various seasonings.

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