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Wednesday, February 3, 2016

Babaganosh | Eggplant Dip without Tahina

Eggplant Dip, Babaganosh, Arabic Dip, Appetizer, Mezze Platter
Babaganosh



Babaganosh


Arabic style dip with eggplant grilled to perfection, mashed and combined with other fresh ingredients making it a healthy option, served with Kababs and pita bread.

Preparation time: 15 minutes
Grilling time: 20 minutes
Total time: 35-40 minutes
1 cup = 250 ml capacity
Serves 2

Ingredients:

1 large size eggplant (purple brinjal)
1 small onion finely chopped
1 tomato finely chopped
1 tablespoon grated garlic
1/4 cup finely chopped parsley
2 tablespoon lemon juice
1 teaspoon sumac
2 tablespoon olive oil
1/2 teaspoon salt
Pomagranate seeds for garnish

Instructions:

1. Preheat oven to 250 degrees C.
2. Wash the eggplant, prick it with a fork all around and grill in the oven for 20 -25 minutes or till it fully cooked and soft.
3. Peel the eggplant and chop the flesh into fine puree. Place it in a bowl.
4. To the mashed eggplant add all the above mentioned ingredients.
5. Taste the dip and adjust the salt and sourness accordingly.
6. Pour the dip into a serving bowl, spread evenly and drizzle more olive oil, sumac powder and pomegranate seeds on top.
7. Keep it in the refrigerator for minimum 1 hour before serving.
8. Serve chilled with Kababs and pita bread.

1 comment:

  1. loved this babaganoush too , earlier I tried with tahini , this one is totally different than that, both tasted good, never knew there where different varieties of babaganoush...my hubby loves these salads

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