Baba Ganoush is a Middle eastern dip made from roasted
aubergine or brinjal, olive oil and seasonings.
Traditionally, the augbergine is baked in oven or roasted on open fire so that the pulp becomes soft and smoky in taste.
Recipe for tahini or tahini paste has been posted on my blog.
Baba Ganoush is served with pita bread and salad. It can also be served as a topping on canapés and crostini.
Recipe for Baba Ganoush
Ingredients for Baba Ganoush
- 500 gms big sized aubergine or brinjal (2 to 3 nos)
- 1 tsp galic (minced)
- ½ cup tahini
- 1 tbsp lemon juice
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
- Parsley for garnish
How to make
Make four lengthwise slits, half a centimeter deep at equal
distance. Grease the aubergines with few
drops of oil.
Roast the aubergine on gas burner, turning after every few
minutes until the skin becomes black and crisp.
Let the aubergines cool for five minutes before removing the skin.
Finely chop the roasted aubergine or use a fork to mash it well.
In a mixing bowl, mix together the mashed aubergine with
tahini, garlic, salt, pepper, lemon juice and parsley.
Top it up with a good splash of olive oil.
Serve with pita bread, toasted bread and salad.
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