Baba Ganoush

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.
Print Friendly, PDF & Email

You Might Also Like