1 eggplant broiled (Low broil)
1/4 cup tahini paste (sesame paste – store bought or home made)
2 tbsp coriander leaves or mint leaves
1 garlic clove
1 tsp cumin powder
1 tbsp lemon juice
Salt and pepper
To prepare tahini paste at home, dry roast sesame seeds and then make a paste using olive oil.
Broil the eggplant in the low setting until the skin is wrinkled and the eggplant is soft. You can also do this over the flame.
Allow to cool and remove the skin.
Eggplant with the skin removed. Place over a muslin cloth for 15 minutes to allow water to drain.
Squeeze out as much water as possible from the eggplant. I got about 1/2 cup of eggplant after squeezing out all the water.
Squeeze hard . Look at the amount of water.
Take the squeezed eggplant in a blender or food processor and add garlic cloves.
Add tahini paste.
Add cilantro (coriander leaves).
Add lemon juice.
Add cumin powder.
Blend to a paste. Add salt and pepper to taste.
Yummy baba ganoush dip for your pita bread or chips.
Sending to Priya’s Chutney event
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