One of my favorite middle eastern food (correct me if I'm wrong).. deliscious and easy to make... i prefer grilling the eggplant for its aroma and taste is different compared to boiled one.

If you are eggplant lover, here is a wonderful recipe . It is called Kashk-e Bademjan in Farsi, that is one of the most popular Persian dishes. Can be an appetizer or main dish. Kashke bademjan is a Persian eggplant dip that is traditionally made with golden-fried or grilled eggplants and caramelized onions.

My Iranian friend brought this dip to a party. It was so delicious that I asked for it again. She taught me the recipe, and I gave it a try.To make the best of the eggplants, you bake them first, and then simmer them. Using lots of garlic and tomatoes is the key!Also check out my Iranian Tomato Rice Pilafor this Easy Tomato Rice Pilaf. Recipe by Kuminchan

#mycookbook

I have mentioned before that I do love Eggplants I made this dip that I think you might enjoy. The Greek cuisine has many different types of Appetizers besides Tzatziki which is the top contender of the bunch. Just a small fact about the Eggplant which is considered a berry, just like the watermelon, tomato, and the blueberry, and yet it is considered a vegetable in the Culinary world, what an interesting fact.This is such a scrumptious recipe for the summer and so easy to make. It is a great dip to add too your menu if your having a summer party.Oh!! I will be posting another Appetizer that involves Shrimps very soon; :)

A Lebanese friend taught me this recipe. I substituted Japanese nerigoma sesame paste for the tahini to make the preparations easier for myself since I live in Japan, but use what you have available!Although it takes more effort, it tastes better if you make this with cooked dry chickpeas instead of canned. Let the dip rest for several hours in the refrigerator before serving it to let the flavors settle in and round out the taste of the garlic. If you think "maybe it's not quite spicy enough" when you taste the dip right after it's made, it should become just right after having it sit for some time. Tahini (sesame paste) is hard to get in Japan, so I substituted in nerigoma sesame paste which is just a tad thicker in consistency. If you don't have nerigoma either, you can just try adding about a teaspoon of sesame oil. Recipe by nohunohu

Be it southern fried chicken or kebabs or in tacos....this sauce is amazing.... It never lasts at my home ;)Can be used as a dip or a spread or even as a salad dressing( don't add much oil for a pouring consistency)

#Christmas

This is a great easy to make dip. I make for every occasion and is a big hit. Hope you all enjoy. :-)

Two of my grandparents were from Lebanon, thus I grew up eating and loving Middle Eastern food. This is how I make hummus these days. Note: A Nutribullet-kind of blender will yield a smoother hummus than a food processor will.#GoldenApron23 #appetizer #party