Baba Ghanoush is a very refreshing Mediterranean dip. It goes very well with pita bread.
| Cooking Time: | 15 minutes |
| Servings: | 4 |
| Difficulty: | Easy |
Ingredients
| Large Eggplant | 1 |
| 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 |
| Salt | 3/4 tsp |
Method
- 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.
Summary
Recipe Name
Baba Ghanoush
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 1 Review(s)