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Baba Ganoush
Baba Ganoush

Before you jump to Baba Ganoush recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.

A lot of us have been conditioned to think that comfort foods are not good and to be avoided. Sometimes, if the comfort food is candy or some other junk food, this is very true. Other times, though, comfort foods can be altogether nourishing and it’s good for you to eat them. Several foods actually do boost your mood when you eat them. If you seem to feel a little bit down and you need a happiness pick me up, try a few of these.

Green tea is fantastic for moods. You just knew green tea had to be in this article somewhere, right? Green tea is loaded with a certain amino acid referred to as L-theanine. Research has found that this amino acid promotes the production of brain waves. This helps improve your mental acuity while calming the rest of your body. You knew that green tea helps you feel better. Now you know that green tea can improve your mood also!

So you see, you don’t need to eat junk food or foods that are not good for you to feel better! Try these tips instead!

We hope you got benefit from reading it, now let’s go back to baba ganoush recipe. You can cook baba ganoush using 6 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Baba Ganoush:
  1. Use Aubergine (around 500 gms.)
  2. Prepare sesame seeds toasted
  3. Provide Olive oil
  4. Take Salt
  5. Provide Parsley / Coriander leaves
  6. Take jeera powder
Instructions to make Baba Ganoush:
  1. Cool the aubergine on an open flame on low flame. This gives it a nice burnt flavour. Allow to cool.
  2. Remove the skin and seeds as much as possible and set aside.
  3. Grind the sesame seeds in a mixer grinder to a fine paste. Add Olive oil to adjust consistency to make a tahini paste.
  4. Mix the aubergine, tahini, salt jeera powder either with a spoon / fork or in a mixer grinder.
  5. Serve with a topping of olive oil, chilli powder and parsley/coriander as garnish.

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