Baba Ganoush is a dip originated in the Eastern Mediterranean, and is often served with pita bread and raw, crisp veggies.
It is irresistibly smooth and smoky, made mostly with eggplant, tahini, olive oil, lemon juice, garlic and salt.Adding a tiny bit of ground cumin, chilli flakes and fresh corriander leaves takes it to the next level.
Baba ganoush is similar to hummus, but here grilled or roasted eggplant is used instead of chickpeas.We can use it as a dip or spread.
1 Big Eggplant/Brinjal.
4 Garlic Cloves.
2 tsp Lemon juice.
1/8 cup Tahini.
1/8 cup Olive oil.
2 tbsp chopped Corriander leaves.
1/8 tspn ground Cumin.
Salt to taste.
Some Chilli flakes for garnishing.
Wash and pat dry the eggplant, halve it lengthwise and brush the cut sides lightly with oil. Place them in a microwave safe plate and microwave on high for 10 mins.Alternatively can be grilled or baked in pre heated oven for 25 to 30 mins at 200°C.
Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
In a food processor jar add eggplant,garlic lemon juice, tahiniand mix until the mixture is pale and creamy add salt and cumin.
Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle chilli flakes and chopped coriander leaves on top. Serve with accompaniments of your choice. It’s also great on sandwiches!