Babaganoush

Just by its name, it sounds worth trying, right? 🙂

My initial exposure to middle eastern food was hummus and pita, then tzatziki and falafel. That was it for many years. Then I slowly started discovering the meats, wraps, couscous, babaganoush and other gorgeous food. The love has just been growing since!

Babaganoush not only sounds delightful but tastes amazing as well. A great dip to have with your mezze platter.

Initially I was wary of trying it out, looked like it wouldn’t taste of much and might just be gluggy. I was wrong! I’m glad I tried it and kept trying it wherever I could.

A good babaganoush is roasty, garlicky, nutty, mildly spiced and so delicious!

Getting a nice char on the eggplants is crucial to making a yum babaganoush. No two ways about it. I char it right on the flame after making some cuts on the flesh to help the smokiness really get absorbed in the eggplant.

Just look at that! How gorgeous is it!

After that it literally takes a few minutes to get the dip ready. Easy peasy!

You just need some tahini, garlic, olive oil, salt, lemon juice and the roasted eggplant. I also add some cumin powder and red chilli powder/paprika for that extra oomph.

Whisk everything together nicely, or lightly pulse in a food processor. It doesn’t need to become smooth, the textures are needed and make it extra yum!

You can scoop this up with fresh veggies, pita, falafel or even use it as a spread. It’s very versatile and super delicious. What are you waiting for? 🙂

Babaganoush

Servings: 2 bowls
Time: 45 mins
Difficulty: Easy
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Ingredients

2 large eggplants

1/4 cup tahini

3 cloves of garlic

2 tbsp lemon juice

1/4 cup olive oil

1/4 tsp cumin (jeera) powder

1/4 tsp red chilli powder/paprika

2 tbsp parsley – chopped

Salt to taste

Directions

Slice the eggplants lengthwise and make slits on the flesh in a criss cross manner. Rub a little oil and heat over fire till the flesh is soft and cooked through. Let it cool and then scoop out the eggplant into a food processor/bowl (remove all the skin)
Add the tahini,garlic, salt and mix well, breaking up the eggplant
Drizzle in the olive oil and combine till the mixture becomes creamy
Add the cumin, red chilli powder, lemon juice and adjust salt. Mix in the parsley
Transfer to a bowl and drizzle a little olive oil over the top. Sprinkle a little red chilli powder and fresh parsley and serve

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