Hello Dearies!! Today I bring to you another dip from the Middle-east. Baba Ganoush or Eggpant dip is a very popular dip and it is very easy to make. It resembles to a very homely mush that we make at home i.e baingan ka bharta, yet it is very different in the cooking technique.
When making this I realized that this dish will be ideal when you are traveling as there is not much that will spoil the dip in heat and that it does well without refrigeration. We will be making this dip many times come BBQ season, hope that you will too make it just as often.
You will need;
1 Eggpant baked in oven at 400degree F-
1 Bulb garlic Baked along with the eggplant.
**I baked the eggplant and the garlic bulb in the oven at 400Degree F for 40-45 minutes, then removed the flesh from the eggplant and the garlic bulb and mixed that well.
1 Tbspn Tahini Sauce
**Soak 1/2 cup Sesame seeds with water, grind them in a mixer with some salt and olive oil.
1 tsbpn Cilantro leaves
1 tspn cumin
1 green chilli
Salt to taste
Juice of 1 Lemon
1 tspn cayenne pepper-Optional
Olive Oil to coat the dip
In a food processor, take the above except the olive oil and pulse till everything blends into a smooth paste. My Baba Ganoush is slightly green in color as I used cilantro and baked garlic. Lastly remove it in a bowl and coat with olive oil. The dip is ready to be served and enjoyed with some pita goodness.