The concept of DIP is very new to me. Two months back when we went to Coles supermarket along with my husbands friend, he told me to try Baba Ghanoush. I just bought it without knowing what actually it was and after coming home I started to have it along with corn chips. My daughter too joined me and without stopping for a moment we just finished the whole dip.. I was so surprised to see my daughter enjoying the dip with chips. At the end when there was nothing left and she started to lick her tiny fingers as they were messy while eating.. Such a involvement both mom and daughter have with this dip now...:)
Coming to this recipe, Baba Ghanoush is also known as Baba Ghanouj or Baba Ganoush is a Turkish cuisine of eggplant mashed and mixed with oilve oil and various seasonings. Another important ingredient used in this dip is Tahini. Tahini is a paste made from sesame seeds, and is served as a dip on its own or as a major component of hummus, baba ghanoush or halva.
Preparation time : 10 mins
Cooking time : 30 mins
Yield : 500 grams
Ingredients :
2 large eggplants
3 tablespoons Extra virgin olive oil
2 cloves of minced garlic
2 tablespoon Tahini (see notes below to make your own tahini)
2 tablespoon lemon juice
salt tot taste
1 teaspoon paprika or chilly powder
3-4 pepper corns
1 tablesppon fresh parsley or coriander leaves
Method :
Preheat the oven at 200°C.
Wash the eggplants and pat it dry. Make a deep cut on one side of the eggplant and place in a baking tray. Add a tablespoon of olive oil.
Bake it for 30 mins. Remove from the oven, let the eggplants cool.
Scoop out the flesh from the eggplants, and place it in a blender.
Add minced garlic, lemon juice, tahini, paprika, salt, pepper and parsley and 1 tablespoon olive oil to the blender.
Blend everything until the mix becomes creamy.
Add a tablespoon olive oil and garnish with parsley or coriander leaves.
The dip is ready to serve with pita or chips....
Note: To make your own tahini, add 2 tablespoon of sesame seeds to blender and blend it to powder. This is a dry tahini. You can also replace it with peanut butter.
Method :
Preheat the oven at 200°C.
Wash the eggplants and pat it dry. Make a deep cut on one side of the eggplant and place in a baking tray. Add a tablespoon of olive oil.
Bake it for 30 mins. Remove from the oven, let the eggplants cool.
Scoop out the flesh from the eggplants, and place it in a blender.
Add minced garlic, lemon juice, tahini, paprika, salt, pepper and parsley and 1 tablespoon olive oil to the blender.
Blend everything until the mix becomes creamy.
Add a tablespoon olive oil and garnish with parsley or coriander leaves.
The dip is ready to serve with pita or chips....
Note: To make your own tahini, add 2 tablespoon of sesame seeds to blender and blend it to powder. This is a dry tahini. You can also replace it with peanut butter.
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| Cut the eggplant on one side and bake it in oven |
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| Ingredients used to make Baba Ghanoush |
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