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Baba Ganoush (Eggplant Dip)

Posted By Vardhini On February 15, 2012 @ 4:04 am In Condiments,Gallery,Mediterranean | No Comments

In my Pita Bread post I had mentioned my recent love for Mediterranean food. The next in the series is this yummy dip made with eggplant. While talking to my friend about Mediterranean recipes she excitedly shared the recipe of this dip as well. I have never used tahini before and I had a lot of questions about it. Living in a small town I was not sure if I would be able to find all the ingredients.
But the next day she surprised me by sending me a box of tahini paste, a box of tahini sauce and a bag of fava beans. I was taken back by her kind gesture and excitedly started to try out the recipes immediately. Thanks a bunch Lynn. Off to the recipe.

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

Bake Fest #4 hosted by Anusha.

Sangee’s Show me your HITS.
Chutney event

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