Babaganoush | How to make Babaganoush

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ByRuchira Hoon
Created on 23rd Jul 2015
  • Babaganoush, How to make Babaganoush
Babaganoushby Ruchira Hoon
  • Babaganoush | How to make Babaganoush (9 likes)

  • 0 reviews
    Rate It!
  • By Ruchira Hoon
    Created on 23rd Jul 2015

About Babaganoush

This mid-eastern dip made with smoked eggplant is always a crowd pleaser

Babaganoush is a delicious dish which is liked by the people of every age group. Babaganoush by Ruchira Hoon is a step by step process which is best to understand for the beginners. Babaganoush is a dish which comes from Middle Eastern cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 6 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Babaganoush takes few minute for the preparation and 25 minute for cooking. The aroma of this Babaganoush make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Babaganoush will be the best option for you. The flavor of Babaganoush is unforgettable and you will enjoy each and every bite of this. Try this Babaganoush at your weekends and impress your family and friends.

  • Prep Time0mins
  • Cook Time25mins
  • Serves6People

Ingredients to make Babaganoush

  • 2 big round eggplants
  • 2 cloves of garlic
  • 2 tablespoons tahini
  • Juice and zest of one lemon
  • 1 tblsp parsley
  • 1 tblsp mint
  • 4 tblsps + 1 tblsp olive oil
  • Pomegranate seeds for sprinkling
  • Salt and pepper to taste

How to make Babaganoush

  1. 1. On a moderate flame roast the aubergines on the stove for 15 minutes of until the skin is burnt and the flesh is soft (Like you'd do for a bharta). Allow to cool.
  2. 2. Meanwhile crush the garlic cloves and deseed the pomegranate.
  3. 3. Once the aubergine has cooled. Remove the charred skin. Using your hands remove the flesh into a bowl, removing some of the seeds. Use a fork and mash the aubergine, it'll get creamy.
  4. 4. Add the garlic, olive oil, salt, pepper, herbs, lemon juice and zest. And whip it with a fork till thick and creamy. Allow it to sit in the refrigerator for at least an hour before serving.
  5. 5. Sprinkle with pomegranate seeds and top with remaining olive oil before serving. Serve with pita bread, pita chips, cucumber sticks.
My Tip: You can even bake the aubergine in the oven instead of smoking it on open flame

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