Babaganoush - A Smoky Eggplant Dip

The History of Babaganoush

Babaganoush is a traditional Middle Eastern dip made from roasted eggplants, tahini, and garlic. Its origins are rooted in Levantine cuisine, where it has been a staple for centuries. The dish is celebrated for its smoky flavor and creamy texture.

What Makes Mezeria's Babaganoush Unique?

At Mezeria, we take this classic dish to the next level:

• Charred Eggplants: We roast our eggplants over an open flame for an authentic smoky flavor.
• Premium Tahini: Our tahini is sourced from the finest sesame seeds, ensuring a rich and nutty taste.
• Fresh Ingredients: A touch of lemon juice and garlic enhances the dish's natural flavors.

Mezeria's Babaganoush Recipe

Ingredients:

• 2 large eggplants
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt to taste
• Optional: Chopped parsley for garnish

Instructions:

1. Roast the Eggplants: Char the eggplants over an open flame or in the oven until the skin is blackened. Let them cool, then peel off the skin.
2. Blend: In a food processor, combine the roasted eggplants, tahini, lemon juice, garlic, olive oil, and salt. Blend until smooth.
3. Serve: Transfer to a serving bowl, drizzle with olive oil, and garnish with parsley.

Enjoy the smoky and creamy flavors of Mezeria's Babaganoush!