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Dishes›Lebanese cuisine›ババガヌーシュ

Lebanon

ババガヌーシュ

火焼きのなすにタヒニ、レモン汁、にんにく、オリーブ油を混ぜ、パセリやざくろの種で仕上げることが多いレバントのディップ。

By Alejandro968 views

Origin

Lebanon

Variants

0

Category

Lebanese cuisine

Contributors

0

Preparation

1 METHOD

01

Small plates & preserves

No detailed steps recorded yet.

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Sources

Claim: A Levantine dip of fire-roasted eggplant blended with tahini, lemon juice, garlic, and olive oil, often finished with parsley or pomegranate seeds.
Wikipedia. (2026). Baba ganoush. Retrieved from https://en.wikipedia.org/wiki/Baba_ghanoush
https://en.wikipedia.org/wiki/Baba_ghanoushsecondary