Babaghanoush

Name: Babaghanoush
Total time: 1200 s
Yield: 2 people
Cuisine: Indian
Ingredients: 1 large eggplants; 2 cloves garlic minced; 2 tablespoons tahini; 2 tablespoons lemon juice; 2 tablespoons olive oil; Salt, to taste; Chopped Coriander; 1/2 teaspoon black pepper powder

Poulome Pandey @khatibangaliana

#ga24
Baba ghanoush is a smoky, rich, and creamy eggplant dip, traditionally made by mixing tender roasted eggplant and nutty tahini with garlic, lemon juice, and spices.

Poulome Pandey @khatibangaliana

#ga24
Baba ghanoush is a smoky, rich, and creamy eggplant dip, traditionally made by mixing tender roasted eggplant and nutty tahini with garlic, lemon juice, and spices.

Saved

Ingredients

20 minutes

2 people

1large eggplants
2 clovesgarlic minced
2 tablespoonstahini
2 tablespoonslemon juice
2 tablespoonsolive oil
Salt, to taste
Chopped Coriander
1/2 teaspoonblack pepper powder

Saved

Steps

20 minutes

1

Cut eggplants into halves.Roast it until it is soft and the skin turns blackish, about 15 minutes.
2

Remove the eggplant from the gas and let it cool for a few minutes until you can handle the heat. Remove the skin and take the flesh into a bowl.
3

Chop the eggplant flesh with a knife.
4

Now in a mixer, add the eggplant flesh,minced garlic, tahini, lemon juice, olive oil, and salt. Mix well to combine.
5

Transfer the Babaghanoush to a serving bowl and drizzle with a little extra olive oil.Garnish with chopped coriander and little black pepper.