Baba Ghanoush is a very refreshing Mediterranean dip. It goes very well with pita bread.
|Cooking Time:||15 minutes|
|Red Onion||1/2 cup chopped|
|Tomatoes||1/2 cup chopped|
|Parsley||1 tbsp chopped|
|Hung Curd||4-5 tsp|
|Tahini Sauce||1 tsp|
|Extra Virgin Olive Oil||2 tbsp|
|Garlic (optional)||1 clove|
|Fresh lime juice||1-2 tsp|
- Hang the curd in muslin cloth for about 30 minutes to get rid of the excess water.
- Wash and dry the eggplant. Oil it a little. Make some cuts in the eggplant and insert cloves in it. Now roast it on the stove or in the oven. Keep rotating it once in a while.
- When eggplant is charred and soft from all sides, take it off the stove.
- When it’s cold enough to handle, carefully remove the charred skin and discard it.
- Chop the eggplant and keep aside.
- Chop red onion and tomato finely.
- Peel the garlic clove and grate it finely.
- Mix everything in a bowl except tomatoes (just so that tomatoes don’t get mashed). Mash it a bit while mixing it. Finally fold in the tomatoes. Adjust the salt and lime juice as per your taste.
- Garnish with parsley leaves and Baba Ghanoush is ready..
- Serve it as a dip with warm pita bread.