Baba Ganoush

Name: Baba Ganoush
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 medium round eggplant/brinjal; 2 cloves garlic, grated or finely minced; 1 lemon, juice; 2 Tablespoons Tahini paste; 1/4 th teaspoon salt; 1 Tablespoon fresh cilantro or basil, chopped; 2 teaspoon olive oil; 1/2 teaspoon chilli flakes (optional)

Sanchita Mittal @sm_thechef

Delhi

#dipsandsauces
Baba Ganoush is a very luscious and creamy Mediterranean dip, which is Vegan, Gluten-Free and just perfect appetizer with bread sticks, nachos, pita bread or chips.

Sanchita Mittal @sm_thechef

Delhi

#dipsandsauces
Baba Ganoush is a very luscious and creamy Mediterranean dip, which is Vegan, Gluten-Free and just perfect appetizer with bread sticks, nachos, pita bread or chips.

Saved

Ingredients

15 minutes

4 servings

1medium round eggplant/brinjal
2 clovesgarlic, grated or finely minced
1lemon, juice
2 TablespoonsTahini paste
1/4th teaspoon salt
1 Tablespoonfresh cilantro or basil, chopped
2 teaspoonolive oil
1/2 teaspoonchilli flakes (optional)

Saved

Steps

15 minutes

1

Slice eggplant/brinjal into 1/4 th inch rounds and sprinkle with salt and place in a colander in the sink to drain any excess liquid.
2

Pre heat the oven to a high temperature.
3

After 10 minutes pat dry the eggplant rounds between two towels and arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt.
4

Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown.
5

Peel the skin of the eggplant and add to a food processor. Also add lemon juice, garlic, tahini, a pinch of salt and mix until creamy.
6

Add cilantro and olive oil and pulse to a fine paste.
7

Adjust seasonings, garnish with cilantro and chilli flakes and Serve with bread sticks or pita chips and salad.