Name: Baba Ganoush (Roasted Eggplant Dip - Middle Eastern Style) recipe by Bethica Das at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3
Ingredients: 1 large eggplant, roasted; 2 tbsp. sesame powder / paste / tahini paste; salt to taste; 2-3 garlic cloves; 1 tbsp. oil; 1 tbsp. lime juice; 2 fresh red / green chilies; 2 tbsp. yoghurt; pinch of red chili powder to garnish; pinch of roasted cumin powder to garnish; few mint leaves to garnish; 1-2 tbsp. extra olive oil to garnish

ABOUT Baba Ganoush (Roasted Eggplant Dip - Middle Eastern Style) RECIPE

Baba Ganoush, which is also known as Moutabel is a very delicious smoky eggplant dip, that is very popular in Middle Eastern countries. Roasted eggplants are blended with tahina paste or sesame seeds, olive oil and few other seasonings. It is traditionally served with Khubz (Arabic pita bread). But they also tastes great with crackers, veggie crudites, our very own paratha, naan, roasted papad or as a spread on sandwiches. Excellent with any appetizers or snacks as they are far healthier to any store bought sauces and ketchup.

Ingredients Serving: 3

1 large eggplant, roasted
2 tbsp. sesame powder / paste / tahini paste
salt to taste
2-3 garlic cloves
1 tbsp. oil
1 tbsp. lime juice
2 fresh red / green chilies
2 tbsp. yoghurt
pinch of red chili powder to garnish
pinch of roasted cumin powder to garnish
few mint leaves to garnish
1-2 tbsp. extra olive oil to garnish

Instructions

Discard the charred skin of the eggplants. Puree it along with all the ingredients (except those for garnishing).
Transfer to a serving bowl and drizzle some olive oil. Serve, garnished with cumin powder, red chili powder and mint leaves.
Relish with some pita bread, crackers or veggie crudites. They can also be had with our very own paratha, naan, roasted papad or as a spread on sandwiches.

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