Thursday, 6 February 2014

Baba Ganoush – Middle Eastern Delight

Baba Ganoush is a dish made out of Eggplant/Aubergine/Kathrikkai, along with tahini paste, garlic, lemon juice and olive oil. The Eggplant/Aubergine is baked or broiled over an open flame and the skin is peeled out. This is done to make the Eggplant pulp soft and to get a smoky taste. It is a very common and popular dip eaten along with kuboos/pita bread in the Middle East. I have had this Baba Ganoush several times in Lebanese restaurants when I used to live in USA. Another very similar and authentic dip/chutney made in Tamil Nadu [South India] is the Sutta Kathrikkai Chutney which also has the smoky taste along with Indian spices and seasoning. Do check out the Tahini Paste which is the base for the Baba Ganoush and also try out the Sutta Kathrikkai Chutney – South Indian version of Baba Ganoush.

Here’s how to make Baba Ganoush with step by step photos…


Ingredients

Egg Plants/Aubergine/Kathrikkai
2
Tahini Paste
¼ cup
Lemon juice
3 tbsp
Garlic cloves
4
Cumin powder
¼ tsp
Salt
As needed
Olive oil
1 tbsp
Cilantro leaves
For garnishing
Red chilli powder[optional]
One big pinch for garnishing
Preparation time: 5 minutes        
Total time: 20 minutes
Serves: 4-6

Method

Wash and pat dry the egg plants/aubergine. Apply oil all over the egg plants/aubergine, prick with fork in several places. Now keep it on the stove as shown in the photo.


Cook the egg plant in flame, turning it now and then to cook on all the sides well until the skin gets charred. Switch off the stove. 


After the eggplant/aubergine cools down, peel off the skin and keep the eggplant pulp aside.


Add the eggplant pulp, tahini paste, lemon juice, garlic cloves, cumin powder, salt to the mixer and grind it to fine paste.


Adjust the amount of salt and lemon juice as needed.


Transfer it to a serving bowl, drizzle olive oil all over the ground paste. Garnish it with cilantro and a pinch of red chilli powder.


Delicious Baba Ganoush is ready to enjoyed, serve it with  pita bread/Kuboos/Rotis/Naans etc.

Other Middle Eastern Delights that might be of your interest...




Suggestions:
  • I have cooked the eggplant directly on the stove for the smoky taste and soft texture. Alternatively you can bake it in the oven.
  • Preheat the oven to 190 C/375 F
  • Apply oil to the eggplant, prick it fork in several places. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until it is completely soft.
  • Follow the same procedure mentioned above.
  • You can add mixed herbs or parsley for garnishing according to the availability and taste.
  • Baba Ganoush can be refrigerated for up to five days and will still taste great.
Other interesting Chutney/Thuvaiyal varieties that might be of your interest....


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23 comments:

  1. Different one.. love the creamy texture. super sis :)

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  2. it looks so nice...have never tried it at home myself...never knew of indian chutneys similar to it..

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  3. A different recipe. Love the way you have presented it

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  4. that's one yumm and delicious dip...very well done Priya!

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  5. Looks very healthy and delicious!!

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  6. This chutney sounds delicious and yummy dear :)

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  7. nvr heard of it.. but its so simple.. will give a try

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  8. i have always loved baba ganoush but never tried it at home... looks super delcious...

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  9. new to me... looks too yummy akka.. :)

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  10. heard and saw it on tv many times... never tried... looks good Priya...

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  11. never tried this till date but seems quite yumm! :)

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  12. thanks for sharing new recipes with us.looks so soft and delicious

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  13. Never come across this, looks interesting :)

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  14. Popular dish which I've made and also tasted in restaurants. I love the blend of eggplants with the rest of the ingredients for the delicious taste.

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  15. one of the popular middle eastern dip.. looks too good.. never tried.. :)

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  16. looks really yumm...I have heard about it but never tried it...this tempts me to try soon dear...

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  17. it's one of my fav arabian recipes :) thanks for sharing priya dear

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  18. Thanks a lot to each and every one of you for all your kind and encouraging words....

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Priya Anandakumar

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