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Wednesday, February 3, 2016

Babaganosh | Eggplant Dip without Tahina

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


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


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


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 hubby loves these salads