We all love a good babaghanoug - made with roasted eggplants, tahini, garlic, lemon, and cumin, it promises an explosive taste-bud sensation and makes a perfect side to any dish, whether Middle Eastern or otherwise, or just on its own. At my place, we use it as spread in sandwiches instead of cheese, and brunch with it with crackers (see those tortilla chips in the photo? You can effortlessly make those. You’re welcome). I'll also drone on a bit on the nutritional value of this insanely simple side. First of all, eggplants - Iron, magnesium, potassium, and a bucket-load of other nutrie...

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