Babaganouj (Eggplant Dip)
Ingredients
1 No Large Eggplant or Brinjal or Aubergine if you like
2 Tbl spoons extra virgin olive oil
2 Tbl spoons Tahini (sesame seeds paste in olive oil, available at health
food stores or make it yourselves.)
2 Tea spoons fresh garlic paste
2 Tbl spoon fresh lemon squeeze
Salt/Pepper for seasoning.
Method:
- Brush Egglpant lightly with oil & roast on flames of gas burner to
incorporate barbeque flavour.
- If gas stove not available roast in electric or tandoori clay oven.
- Peel the skin off & roughly chop cooked eggplant.
- Add all the other ingredients including oil & quickly whip in blender.
- Season well with salt/pepper & chill in refrigerator.
- Garnish with a pinch of red paprika or red chilli powder & mint sprig.
Modification:
For those who love the Indian Baingan Bharta could add a little chopped :
green chllies, fresh coriander (cilantro) & spanish onions to achieve a
similar taste.
Serve with :
I prefer serving roasted papadums , pieces of toasted lebanese pitta bread
& cucumber sticks with Babaganouj in parties as it goes well with drinks
and is'nt messy. Give it a shot.
Bon Apetit
Raj
