Baba Gannouj is an easy to make recipe that is traditional to Lebanon, Syria, and Palestine.
One can also find versions of this recipe throughout the Mediterranean, and Europe. In Armenia it is known as Mutabel, and in:
- Turkey – Patlican Salatasi
- Greece – Melitzano Salata
- Sicily – Caponata
- Hungary – Salata de Vinete
- Bulgaria – Kyopolou
- Ethiopia - Blagadoush
Highly nutritious, the recipe can be a starter/appetizer for a main meal, a dip or a salad.
If you find yourself making that same old meal again for lunch and dinner, the whole meal could be revitalized by simply adding Baba Gannouj to the menu. Additionally, it is delicious as a snack with pitta bread if you want to maintain a healthy diet.
Aubergine (egg plant) is in fact a fruit consisting mainly of water. It is a good source of phosphorus, calcium, potassium, folic acid and beta-carotene. Sesame seeds from which Tahina or tahini is made is rich in magnesium, zinc, and is a good source of calcium for those who have a milk allergy.
If Tahina is not easily available where you are, but sesame seeds are then make your own Tahina!
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