Preparing for the week ahead? I love making a batch of this Baba Ganoush on Sundays – it’s perfect for any snacking I want to do through the week!
Baba ganoush is a rich and creamy dip that offers a delicious blend of earthy and smoky flavours. The brinjal & tahini make it feel decadent, yet it’s so healthy and low in calories!
It’s also full of antioxidants from the brinjal, anti-inflammatory properties from the garlic, healthy fats from the tahini, and essential nutrients, like Vitamin C, Vitamin K, and potassium.
| Servings | 4 persons |
| Course | Appetizer |
| Preparation Time | 15 minutes |
| Cook Time | 5 minutes |
Ingredients for the Baba Ganoush(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 2 med. Size | Brinjals |
| ¼ cup | Tahini paste |
| 1 no. | Lemon juice |
| 2 – 3 cloves | Garlic crushed |
| 1 – 2 tbsp | Hung curd |
| Salt to taste | |
| Pepper to taste (optional) | |
| Olive oil – extra virgin | |
| Toasted pine nuts for garnish | |
| Sumac for garnish | |
| Parsley for garnish | |
| Pomegranate kernels (optional) – for garnish | |
Instructions for Baba Ganoush |
|
| 1. | Wash and scrub the eggplants (brinjals) with olive oil. Roast them directly over the flame. Using tongs, keep turning eggplant every 5 minutes or so, until skin is charred on all sides. |
| 2. | Remove eggplant and allow it to cool. Once cooled, remove all excess water thru a colander. Remove the charred skin and just keep the flesh aside. |
| 3. | Take the eggplant flesh, mash with fork. Add tahini, hung curd, olive oil, garlic, pepper, and salt. Blitz for just half a minute in a food processor. |
| 4. | Now chill the dip for 1 – 2 hours. |
| 5. | Drizzle with olive oil. Garnish with pomegranate kernels, sumac, toasted pine nuts, and parsley. Serve at once with pita bread. |
