Spicy Pumpkin Soup? Yes please! “Let’s be honest: you can’t celebrate fall without it’s leading role – pumpkin! You can incorporate this flavor of the season in so many ways, from #PumpkinSoup to curry, lattes, pies to decorations” To make this #SpicyPumpkinSoup you will…
Cook this delicious Pumpkin Curry today? It’s easy! Perfect for this season. Ingredients: Cook this delicious Thai Pumpkin Curry today, It’s easy! Perfect for this season. Ingredients: 300g pumpkin 2 large tomatoes 1tbsp oil 1 large sliced onion 30g garlic and ginger paste 60g red…
Chai is not just Indias most favourite drink, its the whole south Asia including Bangladesh Pakistan, Nepal, Sri Lanka’s most drunk beverage. So I have decided to give you the authentic recipe which you can make at home and enjoy the most famous drink in…
This easy recipe which anyone can make, It’s so simple and tasty that I make almost every week. It is for sure one of the tastiest Vegan recipes, so if you are looking for something nice and full of flavor, make sure to try this baba ganoush recipe. Humus and BABAGANOUSH both are my most favorite dips ever, So I have decided to share with you my simple baba ganoush recipe.
3-4Aubergine (use male aubergine they are less seedy)
I usually burn my aubergine straight on the burner, but that can get messy, which is a bit extra cleaning at the end. But you can put them on a griddle known also known as tawa which will do the same job but with some spare time. But one of the easiest ways to do it is making holes and stick it into the hot oven you can keep the gill on too to fasten the process. No matter what method you are cooking your aubergine, make sure to turn them and cook evenly every side. Once the aubergine is ready, it will have crispy skin and cook through the center. Allot of moisture will come out, which is good as we want them to have no water in them. At this stage, I usually put them in a bowl and cover with clingfilm, that will make the pealing allot easier. After 15 min, all the aubergines are nicely cooled down, and the skin is coming out with a little pinch. Probably this is the hardest part of making baba ganoush so once this is done its a joy.Now simply chop some garlic, parsley, and mint. If you like herbs, use allot as it will just enhance the flavor. Then take all the aubergine on the same chopping board with the garlic and herbs and shop them to paste. I find chopping it very satisfying and more natural than making a mash. But it's up to you; you can mash them or chop them make sure to season to taste, I'm also adding some tahini and lemon juice to add extra flavor and texture. Then give it a final mix, and it's ready.Now serve it in a bowl and decorate it how you like. I usually add more olive oil herbs lemon zest and sprinkle smoked paprika which takes the flavor to the next level. Now it's your time to make this tasty baba ganoush dip and let me know how was it.