Babaganoush is a traditional Middle Eastern dish that brings out the smoky richness of roasted eggplant, blended with spices and flavours for a creamy and savoury dip. Serve this versatile dish with pita bread or parathas for a delicious appetizer or side.
Ingredients
1 kg eggplant
1 pod of garlic
8 green chillies, finely chopped (adjust to taste)
Drizzle of olive oil
Salt, to taste
Sprinkle of fresh coriander leaves
1 tsp lemon juice
Method
1. Roasting the Eggplants on the Flame:
Place a stainless steel grill over an open flame.
Roast each eggplant, turning them periodically until they are cooked through and charred on all sides.
Place the roasted eggplants in a covered vessel to allow them to steam, making it easier to peel off the skins.
2. Preparing the Eggplant:
Peel the skin from each roasted eggplant and place the flesh in a bowl.
Mash until smooth and evenly textured.
3. Preparing the Babaganoush:
Microwave the garlic clove for 10 seconds, peel, finely chop, and set aside.
Finely chop the green chillies and set aside.
Dry roast sesame seeds in a pan until fragrant, then grind them using a mortar and pestle. Add a little water and olive oil to make a smooth paste.
Add the sesame paste, chopped garlic, and green chillies to the mashed eggplant. Mix well.
Season with salt, drizzle with olive oil, add lemon juice, and sprinkle with fresh coriander leaves.
4. Serve:
Serve with pita bread or parathas.
Tips
For a variation, replace the green chillies with a mix of lightly roasted cumin and pepper (1 tsp cumin, 1/2 tsp pepper, and 1/2 tsp chilli powder).
For a smoother texture, you can puree the eggplant before mixing.
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