#babaghanoush

A prime example of some excellent mothering in #BabaGhanoush and some A-Grade stink eye in #Evans ❤ #ROTW bonus round! Check out some of our favourites! @theunusualpetvets @alison_ratwise @therescuecollective #RachiesRatirementHome #thisiswhyifoster #thisislove #mylittleloves #mylittleratbags #shenanigans #cutiepatooties #fostering #fosterbabies #ratrescue #rescuebabies https://www.instagram.com/p/B8u2NjZH7xB/?igshid=14iak9sowmy7j

🇱🇧 BABA GHANOUSH Some would say that eggplant, the main star in baba ghanoush, is the vodka of vegetables - neutral, blank canvas. So before adding tahini, lemon juice, and garlic, here's a tip to make this dip a bit more special - smoke the eggplant! . 📷 photo by @feastingathome . ➡ Submit your local food and tag #tasteatlas . #foodlovers #foodpic #travelblogger #travel #foodblogger #instatravel #instafood #foodie #dish #chef #chefslife #instachef #tasty #golocal #traditional #authentic #eatlikealocal #babaganoush #babaghanoush #spread #dip #eggplant #aubergine #levantine #lebanon #syria (at Lebanon) https://www.instagram.com/p/B1ikmC9lQ16/?igshid=k52oyizh8dc6

The photo on the left is #BabaGhanoush - a beautiful mumma rat that I'm caring for right now. She's sitting on my desk because she threw a tantrum by grabbing the cage bars with her teeth and shaking them until I let her out. She's free roamed the whole house before scaling my leg and squeaking for a pickup, and is content to just sit with me and stare. Meanwhile, her babies are drinking milk replacer to supplement her absolutely sporadic attention. The photo on the right is the only picture I have of my first rat and OG Heart Rat, Deo. It's been 12 years since he passed and I still think about him all the time, he started such a passion and was a real soulmate. Baba reminds me of him so much and I've fallen for her very hard. I know Baba is most likely going back to her owner when the bubs are raised, and I'll be so happy for them, so for now I'm making the most of my time with her! #Rachie https://www.instagram.com/p/B8FijxLnl-e/?igshid=1l7njz1zm97yg

Miss Mackinnon West Street

emoji/aac symbol for babaghanoush! didn't know how to the olive oil.

Get ready to dip into a bowl of sheer deliciousness with Baba Ghanoush - the ultimate grilled eggplant perfection.

Ho scoperto un modo per preparare il baba ghanoush senza trasformare la cucina in un film di guerra. TRASCRIZIONE [Eng translation below] Oggi voglio fare una cosa che non ho mai fatto nei miei 3 minuti grezzi: vi do una ricetta per la cucina. Allora cominciamo col dire che adoro la cucina mediterranea, al di là anche dei confini nazionali dell'Italia, quindi parlo di cucina libanese, e uno dei piatti che io trovavo sempre a casa delle mie amiche libanesi quando si mangiava insieme era il 'baba ghanoush', scusate la pronuncia, non so come si pronuncia baba ghanoush, nessuno mi ha mai corretto e io continuo a dire baba ghanoush. Cos'è il baba ghanoush? Il baba ghanoush è una melanzana arrosto, poi presa la polpa e mischiata con aglio, yogurt, un po' di sale, un po di pasta di sesamo, tahini. Ecco allora, quando ho iniziato a fare il baba ghanoush mi ha spiegato la mia amica libanese come faceva lei: quindi prendi una bella melanzana di quelle tonde belle dure, poi con la forchetta fai tantissimi buchi, poi la metti sul fornello a fiamma viva, naturalmente ci vuole la cucina a gas, e piano piano la giri, fai abbrustolire tutto. Le prime volte che la facevo la cucina, a parte che sembrava che la gente stesse fumando 20.000 canne, che c'era odore di marijuana perché si brucia anche la parte erbosa, il gambo della melanzana, e poi la cucina, vi lascio immaginare perché man mano che si riscaldava usciva dai buchini il liquido, infatti i buchi si fanno per quello, per far uscire i liquidi, per drenare la polpa. Poi c'è stato un miglioramento, nel senso che quando lo facevo ricoprivo il piano della cucina con carta stagnola, così che non si sporcasse completamente. Però comunque bisogna sempre girare con attenzione la melanzana, ci si brucia e poi comunque si sporca sempre. E poi niente, è arrivata la genialata: allora adesso ho la friggitrice ad aria che ha anche la funzione di fornetto che riscalda velocissimamente, quindi metto la melanzana ancora intera, niente buchi, dentro il fornetto per 10 minuti, un quarto d'ora quando è bella morbida, la tolgo, faccio dei buchi con la punta del coltello e poi prendo la fiamma, la mini fiamma ossidrica da cucina, che si usa per fare boh dei dolci particolari, il gateau, non lo so, e con la fiamma ossidrica brucio la parte esterna della melanzana, quindi la cucina rimane pulita, faccio tutto sopra un tagliere sul lavandino, quindi non sporco niente, poi apro la melanzana con un cucchiaio tolgo la polpa, la metto in un colino, schiaccio un po' per far uscire tutto il liquido e poi proseguo con yogurt, yogurt greco, aglio schiacciato, un po' di tahini, sale. Poi man mano assaggi, assaggi, aggiungi gli ingredienti finché non ha la consistenza giusta. L'ho appena preparato. Sta per arrivare a pranzo la mia amica Nadia con la famiglia, in visita dall'Australia, e mangeremo il nostro buonissimo baba ghanoush. TRANSLATION Today I want to do something I have never done in my 3 raw minutes: I give you a cooking recipe. So let's start by saying that I love Mediterranean cuisine, beyond even the national borders of Italy, so I'm talking about Lebanese cuisine, and one of the dishes that I used to find at my Lebanese friends' house when we ate together was 'baba ghanoush ', sorry for the pronunciation, I don't know how to pronounce baba ghanoush, no one ever corrected me and I still say baba ghanoush. What is baba ghanoush? The baba ghanoush is a roasted eggplant, then taken the pulp and mixed with garlic, yogurt, some salt, some sesame paste, tahini. So here it is, when I started making baba ghanoush my Lebanese friend explained to me how she used to do it: so you take a nice eggplant of those nice hard round ones, then with a fork you make a lot of holes, then you put it on the stove on a high flame, of course you need the gas stove, and slowly you turn it, you toast everything. The first few times I did the cooking, aside from the fact that smelled like people were smoking 20,000 joints, that it smelled like marijuana because you also burn the grassy part, the stem of the eggplant, and then the cooking, I'll let you imagine because as it heated up liquid came out of the little holes, in fact the holes are made for that, to let the liquids out, to drain the pulp. Then there was an improvement in the sense that when I was doing it I would cover the kitchen top with tinfoil so that it wouldn't get completely dirty. But still you always have to carefully turn the eggplant, you get burned and then it always gets dirty anyway. And then nothing, the genius came: so now I have the air fryer which also has the function of an oven that heats very fast, so I put the eggplant still whole, no holes, inside the oven for 10, fifteen minutes when it's nice and soft, I take it out, I make holes with the tip of the knife and then I take the flame, the mini kitchen blowtorch, which is used to make IDK some particular cakes, gateau, I don't know, and with the blowtorch I burn the outside of the eggplant, so the kitchen stays clean, I do everything on top of a cutting board on the sink, so I don't dirty anything, then I open the eggplant with a spoon take out the pulp, put it in a strainer, crush a little bit to get all the liquid out and then I continue with yogurt, Greek yogurt, crushed garlic, a little tahini, salt. Then as you taste, add ingredients until it has the right consistency. I just preapared it. My friend Nadia is coming for lunch with her family, visiting from Australia, and we will have a very good baba ghanoush.

#BabaGhanoush 🍆 (at Bavel DTLA) https://www.instagram.com/p/CkhfcPxLgjW/?igshid=NGJjMDIxMWI=