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Wednesday, February 3, 2016

Babaganosh | Eggplant Dip without Tahina



An eggplant | Brinjal dip in arabic style, where eggplant is grilled to perfection, mashed and combined with other fresh ingredients making it a healthy option.

Serving size: 4 to 5
Preparation time: 30 to 40 minutes for grilling eggplant





Ingredients:

  • 1 large size eggplant | Brinjal
  • 2 cloves of garlic grated
  • 1 tomato finely chopped
  • 1 onion finely chopped
  • 1/4 cup finely chopped fresh parsely
  • 2 tbsp lemon juice
  • Salt to taste
  • 3 tbsp olive oil
  • Pomegranate seeds for garnishing (optional)
  • 1 tsp sumac powder for garnishing
  • More olive oil to drizzle on top

Method:

  1. Preheat oven to 250 degrees C.
  2. Wash the eggplant, prick it with a fork all around and grill in the oven for 40 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 2 tbsp lemon juice, 2 cloves garlic finely grated, 1 chopped tomato, 1 chopped onion (small), 1/4 cup chopped parsely, 3 tbsp olive oil and salt as required.
  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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