BABA GHANOUSH/ A SMOKEY FLAVOURED DIP WITH ROASTED EGGPLANT/BABA GHANOUSH RECIPE
If you appreciate Middle Eastern cuisine, you are likely familiar with their delectable and favorite dips. All these dips are a major part of their mezze and are served with raw veggies, kebabs, and their staple loaves of bread. Most of their dips are yogurt and eggplant-based, and Baba Ganoush is one of them.
WHAT IS BABA GHANOUSH OR BABA GANOUSE ?
Baba Ganoush is a smoky-flavoured dip or relish that originated in Lebanon or Syria but is widely loved and eaten in almost all the countries of the Middle East and far beyond. The smoky flavour comes from roasted eggplant/aubergine/brinjal. A few other ingredients like onions, tomatoes, olive oil, and cilantro are its essential add-ins.
Sometimes Baba Ganoush is misunderstood with another popular dish Mutabal which is also prepared with the base of roasted oberguine. But the flavours differ because of different add-ins. Baba Ganoush requires a few veggies like tomatoes, chilies, onions, olive oil, and sometimes pomegranate syrup (molasses). Veggies can be roasted for smoked flavors before adding. On the other hand, Mutabal calls for Tahini, garlic, olive oil, and Greek yogurt. I have honestly tried to share the original recipe of this versatile dip Baba Ganoush. Although I couldn’t manage to add the pomegranate syrup a few kernels of it worked nearly fine
Prep Time – 15 minutes
Ready in – 10 minutes
Type – Dip/Spread
Cuisine – Middle Eastern
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Brinjal/eggplant/aubergine – 1 large or 2 medium
• Garlic cloves – 2 nos.
• Olive oil – 4 tbsp
• Finely chopped onions – 1 large
• Finely chopped tomatoes – 1 large
• Cilantro – 2 tbsp
• Salt – 1 tsp
• Paprika powder – 1 tsp
• Pomegranate kernels – 2 tbsp
● PREPARATIONS TO BE DONE
1 – Roast eggplant on the stove top placed on a wire rack . This will help to roast the eggplant without any mess and fuss. Put the eggplant on the moderate flames and roast for 12–15 minutes, turning frequently with metal tongs, until the flesh is soft and smoky and the skin is burnt all over. This process will help the eggplant to get a smoky flavour which has a key role in this dip
2 – When the eggplant is roasted, allow it to cool and scrape the burnt skin with a knife. Rinse the eggplant under running water to get rid of any tits bits of burnt skin
3 – When the eggplant is cleaned, chop its flesh on a board with a knife
● PROCEDURE TO MAKE BABA GHANOUSH
1- Take a mixing bowl and add chopped flesh of eggplant/aubergine
2- Grate garlic cloves and add to aubergine flesh
3- Add chopped onions and tomatoes to the flesh
4- Add salt, paprika powder, chopped Cilantro to the flesh and combine all the ingredients nicely
5- Finally, add extra virgin Olive oil to the aubergine mix and combine well.
6- Drizzle little more oil and pomegranate kernels just before serving the extraordinary dip ‘BABA GANOUSH’
● SERVING SUGGESTIONS
Serve this amazing side dish as a dip with bread sticks, veg or non- veg kebabs, and raw vegetables
Use this wonderful dish as a spread on a loaf of bread
● YOU MAY ALSO LIKE A FEW MORE DIPS FROM MIDDLE EASTERN CUISINE
MUTABAL/ROASTED EGGPLANT DIP FROM MIDDLE EASTERN CUISINE
TAHINI/A VERSATILE DIP WITH ROASTED SESAME SEEDS
YOGHURT-BASED DIP WITH ROASTED GARLIC AND DILL LEAVES