Stir fried zucchini with baba ganouj salad spread. Baba ganoush, a Middle Eastern eggplant- and tahini-based dip, takes on a concentrated smoky flavor when the eggplant is first charred My wife hates baba ganoush, the Middle Eastern dip of roasted eggplant mixed with olive oil, sesame tahini, garlic, and lemon juice. Learn how to make a Baba Ghanoush Recipe! I hope you enjoy this easy Baba Ghanoush recipe! Свернуть Ещё.

It's a simple recipe with few ingredients. Baba Ghanouj is a grilled eggplant dip mixing the robust flavors of garlic, lemon, smoky eggplant, and tahini. Sohha follows Angela's centuries-old Lebanese family recipe to recreate a rustic, delicious dish. You can cook Stir fried zucchini with baba ganouj salad spread using 14 ingredients and 9 steps. Here is how you cook that.

Ingredients of Stir fried zucchini with baba ganouj salad spread

You need 500-800 gm of zucchini or 2 cups.
It's 1/4 cup of oil.
It's 2 of garlic cloves finely chopped by knife.
You need 1 of large diced tomato.
You need 1 tsp of whole cummin seeds.
You need 1/4 of turmeric powder.
Prepare 2 of red fresh chilli or Bell pepper.
You need of (Julien cut.
Prepare 1/2 of black pepper.
You need 1/2 tsp of Cummin powder.
You need 1/2 tsp of salt or as per taste.
You need 3-4 of spring onions with chives.
Prepare 1/4 cup of chopped parsley or fresh coriander.
Prepare 1 tbs of chopped soya leaves.

Watch how to make the best baba ganoush in this short recipe video! You'll start by roasting your eggplant in the oven. Stir fried zucchini with baba ganouj salad spread. It is very hard to choose the recipe for zucchini according to our taste buds but sometimes accidentally we found the easy solution for recipe as like me.

Stir fried zucchini with baba ganouj salad spread step by step

A very important thing in cooking veggies is cutting...try to prefer cutting veggies in fascinating shapes....small cutting of zucchini ruins it's taste so I've cut in log style...or in long pieces....cut the zucchini as shown in pic.
Take 2 garlic cloves and finely chopped them with knife...add oil in a wok or pan heat on low flame and add cummin seeds, garlic...cook until fry or aroma comes.
Now add zucchini and stir for 2 to 3 minutes on low to medium flame.....
Add in diced tomatoes and again stir for 2 to 3 minutes... don't cover the lid.... zucchini shud not be over cooked.....
Now add in salt, cummin powder, turmeric powder, black pepper powder and salt....stir for one minute.
Now Julien cut Bell pepper or red fresh chilli...sliced spring onions.. add in to zucchini... again stir fry for just 1 minute and turn of the heat......
Now add parsley and soya leaves..mix and serve with hot chapati and baba ganouj.....
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I was on dieting and were taking sauteed veggies with high protein.so I always prefer the simple. Is it baba ganoush or ghanoush? Regardless of whether you like the original eggplant recipe, the alternative zucchini recipe, or both, the consistency of the final dip, when using either vegetable, is very similar and the result is a smooth and. This new method saves you time and energy and is JUST as delicious - if not more - than the original. It must be stored in the refrigerator once opened.