Baba Ganoush: The Silky Smoked Eggplant Dip
Baba Ganoush is a versatile, silky-smooth, smoked aubergine dip from the middle east. Super simple to make, this dip can be served with vegetable crudites, pita bread, or Falafel.
You can go all Indian and serve this as a chutney with dosa or as a pachadi to accompany a meal as well. :)
Ingredients
- 1 Large Eggplant, Aubergine, Brinjal (330 gms)
- 1/2 tbsp Sesame Seeds (5 gms)
- 1 tbsp Olive Oil
- 1 tbsp Lemon Juice
- 1/4 tsp Roasted Cumin Powder
- 2 tbsp Finely Chopped Parsley or Coriander
- Salt to Taste
For Garnish
- 1 tsp Olive Oil
Instructions
Roasting the Eggplant
- Place 1 large eggplant (Mine was ~330 gms) directly over an low, open flame.
- Roast the eggplant over low to medium flame.
- Rotate the eggplant at regular intervals so that it cooks evenly.
- Cook the eggplant till the skin becomes crackly and charred, and the eggplant becomes very soft.
- Transfer the roasted eggplant to a plate and it cool.
- After the eggplant has cooled, peel the eggplant. I got 2/3 cup of roasted eggplant (~135 gms).
Making the Baba Ghanoush
- Grind 2 cloves of garlic and 1/2 tbsp of sesame seeds to a coarse paste.
- Add 1 tbsp of Olive Oil and 1 tbsp of lemon juice, and grind to a smooth paste.
- To this mix, add 2/3 cup of roasted eggplant, 1/4 tsp roasted cumin powder, and salt.
- Grind to a smooth paste.
- Add the finely chopped parsley or coriander, and pulse for a few seconds. Do not grind the parsley or coriander to a smooth paste.
- Transfer the Baba Ganoush to a bowl.
- Drizzle 1 tsp olive oil.
- Serve with vegetable crudités/sticks or Falafel.
Notes
This recipe assumes you do not have Tahini at home and hence uses sesame seeds and oil. If you have Tahini, just add 1 tbsp of Tahini instead of 1/2 tbsp sesame seeds and 1 tbsp olive oil.
Nutrition
Calories: 152 kcalCarbohydrates: 15 gProtein: 3 gFat: 11 gSaturated Fat: 1 gSodium: 297 mgPotassium: 555 mgFiber: 7 gSugar: 8 gVitamin A: 88 IUVitamin C: 8 mgCalcium: 47 mgIron: 1 mg