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Baba Ganoush (Roasted Eggplant Dip)
Course
Main Course
Cuisine
International
Keyword
Eggplant, brinjal, baingan, baba ganoush, tahini paste
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
2
Author
Rama G
Ingredients
1 medium Eggplant / Bharta Baingan
2 tbsp tahini paste
2 tbsp lemon juice
2 garlic finely chopped
¼ tsp cumin powder
Salt to taste
Fresh chopped coriander
Instructions
Roast the eggplant directly on the gas.
ALTERNATELY
keep the eggplant on a foil in a baking pan and roast at 375 F / 190 C for 20 mts.
If you are using oven, make sure to keep turning the eggplant for even roasting
Meanwhile add
tahini
, lime juice, garlic, salt and cumin powder in a bowl and mix well. Set aside.
Cool eggplant, cut open the top.
Scrape out the Pulp. Try to avoid the skin. If one or two pieces get in, its fine.
Mash the pulp well with a fork or back of a spoon and add to the tahini mixture. Try not to mash it too much.
It needs to have some texture. If you are using the blender, just pulse. Do not blend.
Garnish with chopped coriander and a dash of paprika.
Notes
The secret is to remove the excess water from the eggplant after roasting / baking
To repeat, there should be some texture in the dish. Hence avoid grinding. If need be, just pulse for few seconds.