Vegan Travelling

Baba Ghanoush

In this post, I want to share with you the recipe of one of my favorite vegan dishes- Baba Ghanoush or eggplants (aubergine) with tehina
(thina), which is a Mediterranean sauce made of sesame seeds.
Baba Ghanoush is served in Israel, Palestine, Egypt, Jordan, Lebanon and other neighbored countries as a side dish or part of the salad’s plate. You can find a lot of variations of it in the different geographical areas.

I use to prepare Baba Ghanoush in this way:
First, you have to roast the eggplants in an oven. Eggplants can be broil over an open flame, if you have such a possibility. It will give the dish very special test.
Do not forget to make small openings by fork in order to prevent eggplants from an explosion. When the eggplants are almost done, I used to add to the oven two tomatoes.
After the eggplants are cocked you have to peel it and then to mash.
Then you have to prepare Thina in the bowl by gradual adding to sesame mixture of lemon juice and little water. Now you can add to thina purified tomatoes, garlic, salt, grinding coriander and onion.
Finally, you can blend the mashed eggplants in this thina sauce and to add olive oil.
The Baba Ghanoush is ready!
The reason I’m so exiting about this dish is its nutrition value. Regard to the combination of thina and eggplants, this dish contains about 32% of Iron Daily Value and about 12% of Calcium Daily value. In addition its contents: vitamin C, Magnesium and Vitamin B6. Not bad at all for the side dish, is in it?

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