BABA GHANOUSH
Baba
Ghanoush is a popular dish made with the eggplant to be baked
or roasted over an open flame before
peeling, so that the pulp is soft and has a smoky taste. Often, it is eaten as
a dip with pita bread, and is sometimes added to other dishes. It is
popular in Israel, Jordan, Lebanon, Palestine and Syria.
In India, Pakistan, and Bangladesh , Baingan ka Bharta is a dish
similar to Baba Ghanoush. It is similarly prepared by grilling eggplant over
open charcoal flame to impart a smoky flavor to the flesh. It is then cooked
with an assortment of spices, tomatoes, garlic, and onions. It is commonly
served with breads like paratha, Roti and Naan. Baba Ghanous however tastes different from
Baingan Bharta because the two recipes use different spices.
INGREDIENTS
·
2 large seedless brinjal
·
4 tbsp of white sesame
seeds
·
4 tbsp of lemon juice
·
6 garlic cloves,
finely minced
·
Salt as per taste
·
6 tbsp olive oil
·
1 tbsp chilly flakes
Method:
·
Slightly coat the
brinjals with oil and Roast the brinjals
on high gas flame
till
the outside becomes black for a smoky flavor. Take off from heat and
let it cool. Peel and take out the
flesh.
·
Dry roast the sesame
seeds on low flames and cool before grinding it to a
fine
powder .
·
Now add the brinjals,
lemon juice, garlic, salt, olive oil and grind to a paste.
·
Add the chilli flakes,
2 more tbsp of olive sol and mix together well.
·
Serve with Roti or Bread.
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