Baba Ganoush is a Levantine dish made of roasted, peeled and mashed eggplant, blended with tahini, garlic, salt, lemon juice and served drizzled with olive oil. It is similar to hummus and is often served as a dip or spread. The only main difference between hummus and baba ganoush is that the main ingredient in hummus is chickpeas and in baba ganoush, it is eggplant. Today we will learn how to make eggplant dip (baba ganoush) following this easy recipe.
Grease egg plant with a little oil and roast on gas (use tongs) rotating the eggplant until the skin becomes charred (2nd pic below). After it cools a little, peel off or discard the skin and remove the flesh. Chop the flesh roughly.
You can also bake the brinjals. Line baking sheet with aluminum foil. Preheat the oven at 180 degree C and bake the brinjals until the skin is charred and the brinjal becomes tender.
Blend together the eggplant flesh, tahini (you can prepare tahini at home- check the Tahini recipe) garlic, lemon juice and salt. If needed you can add 1/4 tsp of cumin powder and chilli powder. Adjust salt and other seasoning as needed.
Garnish with finely chopped parsley or cilantro or mint leaves. Drizzle olive oil on top.
Serve with crackers, pita bread, chips, sliced carrots or cucumber, toasted bread or with baguette.
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