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Easy Peasy Baba Ganoush

It's a Mediterranean dip.


Quarantined life means many of us are checking to see what’s in the fridge more often and snacking on leftovers. This healthy Middle Eastern dip is a great way to pep up sliced vegetables without the guilt.


Memories of Roasted Baigan! goes back to my early childhood, as we have something similar called “The Baingan Bharta” or “Bharit”, in India, with differing ingredients in different parts of the country!

Mutabal and Baba Ganoush are both made out of the same ingredient - roasted eggplant over charcoal or spite fire, adding to the smokey taste & flavours. My first taste of this delicious Arabic dish was in Dubai, ordered with some delicious Kaboos bread & kebabs at The Souk.

Baba ganoush - is essentially a middle eastern dip part of the salad platter called Mezze, often served with Pitta bread Lavash or vegetable crudités.

Made from roasted eggplant, tahini, olive oil, and garlic with lemon & onions added sometimes.

One can have additions like chopped onion, tomato, yogurt, zatar or Lebanese spices, pomegranate molasses and herbs like mint and parsley added with a garnish of herb, chilli flakes and pomegranate to it.





INGREDIENTS: Aubergine (Also called Egg Plant) Thick Yogurt (Greek Yogurt) 2 Tbsp Tahina Paste 2 Tbsp 1 Tbsp Olive Oil 3 Cloves Garlic peel and crush 2 Tbsp Coriander Leaves chopped fine 1 tsp mint (Optional) 1 Green Chili (Optional) 1/2 tsp salt or to taste Juice of 1 lime 1 small finely chopped Onion (optional)

METHOD:

Wash, dry & rub with oil and roast the Aubegine on an open fire (medium to low heat) On an open fire (spit fire) when charred black all over, cool slightly and peel immediately the charred skin (can dip it in cold water to remove the skin easily). Using a fork, mash the Aubergine to a coarse paste. Add the Tahina – (1 to 2 tbsp) lemon juice, crushed garlic, cumin powder and mix well. Season with salt and check the taste if salt, tahina, or lemon juice is desired. Plate on to a serving bowl and mix in the coriander leaves, finely chopped chili and onion if used as optional.

Drizzle 2 to 3 Tbsp of Olive Oil on top and garnish with chopped coriander leaves, black olives and serve at room temperature. Optional: If a milder more creamy Baba Ganoush is desired you can add a table spoon of thick hung curd.




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