pinkcherrychef
Senior Member
Okay I have no idea if thats the correct way to spell it but thats how my husband pronounces it. So lets just call it that even if it's wrong who cares as long as it taste good right? Now there are two different versions of Babanook there's the tomato one and the tahini yogurt one. I have yet to find out how to make the tomato one so right now I'll just give you the tahini yogurt version.
Me and the hubby went to a little town where this dish suppose to be famous. Once I tasted it I had to make my own version of it. It's to die for one of the best healthy dips you can eat and it's straight from Egypt.
Time: 40 (depending on how long your oven cooks the eggplant)
Servings: 3
Ingredients
Eggplant medium
Tahini 3 or 4 tsp (however much you like)
1 clove of garlic
One small chilli chopped (if you like a kick to it)
1/4 tsp ground cumin
1/4 tsp of tumeric
1/4 tsp of paprika
1/4 tsp black seed
1 pinch of oregano dried
pepper and salt to taste
1 1/2 cup of plain yogurt (you can add more or less if you want but this does the trick for me)
Directions
Me and the hubby went to a little town where this dish suppose to be famous. Once I tasted it I had to make my own version of it. It's to die for one of the best healthy dips you can eat and it's straight from Egypt.
Time: 40 (depending on how long your oven cooks the eggplant)
Servings: 3
Ingredients
Eggplant medium
Tahini 3 or 4 tsp (however much you like)
1 clove of garlic
One small chilli chopped (if you like a kick to it)
1/4 tsp ground cumin
1/4 tsp of tumeric
1/4 tsp of paprika
1/4 tsp black seed
1 pinch of oregano dried
pepper and salt to taste
1 1/2 cup of plain yogurt (you can add more or less if you want but this does the trick for me)
Directions
- Preheat oven to 200 deggres C( or 400 degrees F) then pop the eggplant in and let it bake until it's very tender that it will very soft inside. After it's done put it aside to cool .
- In a bowl put in your yogurt and all of your seasonings and mix it together. By then the eggplant should be cold enough but if you want it colder that's fine. Take the eggplant and take off the stem and the peeling will just slide right off with it.
- Transfer your eggplant to a plate add you garlic don't forget to crush it. Add your chopped chilli and take a fork and smash the eggplant into eggplant mush.
- Add this eggplant mush to your seasoned yogurt add your tahini, then mix it all together until it's blended well. Then your all done serve with hot flatbread and enjoy!
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