Baba Ganoush

Baba Ganoush

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baba ganoush recipe | roasted Indian eggplant dip | baba ganoush Lebanese recipe | with images.

baba ganoush is a Middle Eastern style creamy dip most enjoyed for its flavour and texture. Learn how to make roasted eggplant dip.

Easy baba ganoush is an incredible dip of roasted brinjals flavoured with garlic and cumin, and perked up with a touch of lemon. It has a nice smoky aroma and addictive flavour that everyone loves.

To make baba ganoush, prick the brinjal with a fork, brush it evenly with oil and roast it over an open flame for 10 minutes or till the brinjal turns black from all the sides and the flesh is soft and pulpy. Allow it to cool slightly. Remove the skin and stem and discard them and roughly chop the brinjal. Combine the brinjals, olive oil, tahini paste, garlic, cumin seeds powder, lemon juice and salt in a mixer and blend till smooth. Put the mixture in a bowl, drizzle with olive oil. Serve with cucumber, carrots and breadsticks.

Looking for a warmly flavoured dip to enjoy with bread or veggie sticks? Go for this baba ganoush lebanese recipe without a second thought! Aubergine lovers are sure to love this unique way of cooking them. Try making it when you are bored of using brinjal in sabzis.

The use of tahini paste further adds on to the Mediterranean flavours. Further olive oil is the flavour enhancer. Lemon juice balances the flavours of the dip with its slight tanginess.

Relish roasted eggplant dip with lavash, pita bread or veg sticks. You can also try other Lebanese dips like the Spicy Garlic Hummus or Shatta.

Tips for baba ganoush. 1. Do not buy small brinjals for this recipe. They are difficult to roast and form into a paste. 2. Roast on a medium flame for even cooking.

Enjoy baba ganoush recipe | roasted Indian eggplant dip | baba ganoush Lebanese recipe | with step by step photos below.

Baba Ganoush recipe - How to make Baba Ganoush

Preparation Time:    Cooking Time:    Total Time:     Makes 1.25 cups
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Ingredients


For Baba Ganoush
2 medium sized dark skinned brinjals (baingan / eggplant)
1 tsp olive oil for greasing
2 tbsp olive oil
2 tbsp tahini paste
1 tsp roughly chopped garlic (lehsun)
1/2 tsp cumin seeds (jeera) powder
2 tsp lemon juice
salt to taste
1 tsp olive oil for drizzling

For Serving With Baba Ganoush
sliced cucumber
sliced carrot
breadsticks

Method
    Method
  1. Prick the brinjal with a fork, brush it evenly with oil and roast it over an open flame for 10 minutes or till the brinjal turns black from all the sides and the flesh is soft and pulpy. Allow it to cool slightly.
  2. Remove the skin and stem and discard them and roughly chop the brinjal.
  3. Combine the brinjals, olive oil, tahini paste, garlic, cumin seeds powder, lemon juice and salt in a mixer and blend till smooth.
  4. Put the mixture in a bowl, drizzle with olive oil.
  5. Serve with cucumber, carrots and breadsticks.
Nutrient values (Abbrv) per cup
Energy83 cal
Protein2.3 g
Carbohydrates8.1 g
Fiber9.4 g
Fat4.6 g
Cholesterol0 mg
Sodium5.1 mg
Click here to view calories for Baba Ganoush

Reviews

Baba Ganoush
 on 18 Nov 20 03:26 PM
5

What''s the shelf life of this ??
Tarla Dalal
19 Nov 20 03:33 PM
   It is best used within a day.
Baba Ganoush
 on 06 Jul 18 03:41 PM
5

Mushy roasted brinjal enhanced with tahini , pepped up with garlic,cumin powder, olive oil and lemon juice tastes amazing!!
Baba Ganoush
 on 13 Jul 17 04:01 AM
5

Tarla Dalal
13 Jul 17 09:30 AM
   Nitin, thanks for the feedback.
Baba Ganoush
 on 12 Apr 13 09:38 PM
5

The tahini paste imparts a wonderful flavour to the mushy brinjals, pepped up with garlic and lemon juice.
Baba Ganoush
 on 25 Sep 12 10:18 PM
5

Easy simple side dish, Goes exceptionally well with most middle eastern rice and meat dishes
Baba Ganoush
 on 01 Jan 11 11:33 AM
5

Elaborate but easy recipe. Really authentic Lebanese food!