Baba ganoush is a famous Mediterranean recipe.You can find it in various Lebanese platters.This vegan and gluten-free dip is both easy and exotic.You can serve it in both starter as well as main course.Works great with hummus,falafel .Serve with carrot sticks and pita bread.Middle eastern cuisine has a great variety of vegetarian starters and dips.This cuisine is full of flavor and you do not need to be non-vegetarian for it.Vegetarian menu has great options from salads to desserts.I love the colors and the flavor palate of this cuisine.
I also love how they make eggless versions of desserts and use so much nuts and seeds in them.
I fondly call it as foreign version of Baingan ka bharta .
Both Indian and Middle eastern recipes us the same technique.Roasting purple aubergines or brinjals.
Bharta is a salsa based mash while this is smooth olive oil based dip.
Note: This is a postpartum recipe.Please check with medical practitioner before including aubergines into your diet.Pregnant woman must avoid eggplants. Also,it can cause allergies.
Steps to cook baba ganoush
Scroll below to read the recipe of Baba Ganoush
Baba ghanoush is strikingly similar to Indian main course Baingan ka bharta.A must try if you like the dip
Ingredients
- 2 large brinjal/eggplant/aubergine
- 2-3 cloves of garlic
- 1 tbsp olive oil
- 1 tsp green chillies
- 1 tbsp. tahini/sesame paste(optional)
- Handful of pomegranate seeds optional
- Salt as per taste
Instructions
- Roast eggplant over low flame on stove or in oven until its cooked from all sides
- Keep it aside to cool.
- Once on room temperature,remove the charred skin and top of the brinjal.
- In a blender mash the eggplant along with all ingredients except pomegranate seeds.
- Garnish with pomegranate seeds .
- Serve with pita bread,hummus,salad leaves, carrot & celery sticks.
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