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Turkish Eggplant Salad (Baba Ganoush)

Before you jump to Turkish Eggplant Salad (Baba Ganoush) recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

Mostly, people have been conditioned to believe that “comfort” foods are bad for the body and have to be avoided. Sometimes, if your comfort food is candy or another junk food, this is true. Other times, though, comfort foods can be altogether nourishing and it’s good for you to consume them. There are a number of foods that, when you eat them, can improve your mood. When you feel a little down and are needing an emotional pick-me-up, try a few of these.

Grains can be excellent for overcoming a terrible mood. Quinoa, millet, teff and barley are all actually excellent for helping raise your happiness levels. These grains fill you up better and that can help improve your moods also. It’s not difficult to feel low when you are starving! The reason these grains are so good for your mood is that they are easy to digest. These foods are easier to digest than others which helps jumpstart a rise in your blood sugar which in turn brings up your mood to a happier place.

You can see, you don’t have to turn to junk food or foods that are bad for you so you can feel better! Try a few of these instead!

We hope you got insight from reading it, now let’s go back to turkish eggplant salad (baba ganoush) recipe. You can have turkish eggplant salad (baba ganoush) using 8 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Turkish Eggplant Salad (Baba Ganoush):
  1. Use 500 grams Eggplant
  2. Get 1 Vegetable oil
  3. Get 1 tsp Lemon juice
  4. Take 1 tbsp Tahini (or white sesame paste)
  5. You need 1 tsp Olive oil
  6. Take 1 clove Grated garlic
  7. Get 1⁄4 tsp Salt
  8. You need 1 lots Parsley
Steps to make Turkish Eggplant Salad (Baba Ganoush):
  1. Cut the tops off the eggplants and cut in lengthwise halves. Coat the frying pan thinly with vegetable oil, and place the eggplants with the cut surface facing down.
  2. Heat the frying pan over medium heat. Add some water (about 2 teaspoons) and cover the pan. Lower the heat and steam for 20 minutes. Turn the heat off, and cook with residual heat for 10 minutes.
  3. Remove the eggplants from the pan. Scoop out the flesh with a spoon.
  4. Mince the eggplant flesh roughly, and immediately add the lemon juice.
  5. Season with tahini, olive oil, garlic, and salt. Add a lot of finely chopped parsley.
  6. Dish it up and serve.
  7. Enjoy it with some tortillas.
  8. When I had this dish at a restaurant, it was served with a scoop of yogurt.
  9. Lebanese eggplant salad tastes lighter, as it doesn't use any tahini.
  10. The Lebanese recipe uses yogurt instead of lemon juice and tahini. Chop it up roughly, or use a blender to make it a purée.
  11. I made mine without any garlic so that it tastes refreshing - perfect to eat during the summer.
  12. Make a dent and fill it with olive oil… It feels just like you're at a Lebanese restaurant.

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