Babaganouj Eggplant dips Brinjal
Dip Recipes
Babaganouj (Eggplant Dip)
Ingredients
1 no large eggplant or brinjal or aubergine if you like
2 table spoons extra virgin olive oil
2 table spoons tahini
(sesame seeds paste in olive oil,
available at health food stores or make it yourselves.)
2 tea spoons fresh garlic paste
2 table spoon fresh lemon squeeze
salt/pepper for seasoning.
Method of cooking Eggplant dips Brinjal Dip Recipes
Brush eggplant lightly with oil & roast on flames of gas burner
to incorporate
barbeque flavour.
If gas stove not available roast in electric or tandoori clay oven.
Peel the skin off & roughly chop cooked eggplant.
Add all the other ingredients including oil & quickly whip in
blender.
Season well with salt/pepper & chill in refrigerator.
Garnish with a pinch of red paprika or red chilli powder & mint
sprig.
Modification:
For those who love the Indian Baingan Bharta could add a little
chopped,
green chillies, fresh coriander (cilantro) & spinach onions
to achieve a similar
taste.
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