Babaganosh | Eggplant Dip without Tahina
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.
Servings 4
Ingredients
- 1 large size eggplant purple brinjal
- 1 small onion finely chopped
- 1 tomato finely chopped
- 1 tablespoon grated garlic
- ¼ cup finely chopped parsley
- 2 tablespoon lemon juice
- 1 teaspoon sumac
- 2 tablespoon olive oil
- ½ teaspoon salt
- Pomegranate seeds for garnish
Instructions
- Preheat oven to 250 degrees C.
- 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.
- Peel the eggplant and chop the flesh into fine puree. Place it in a bowl.
- To the mashed eggplant add all the above-mentioned ingredients.
- Taste the dip and adjust the salt and sourness accordingly.
- Pour the dip into a serving bowl, spread evenly and drizzle more olive oil, sumac powder and pomegranate seeds on top.
- Keep it in the refrigerator for minimum 1 hour before serving.
- Serve chilled with Kababs and pita bread.