Baba Ghanoush (bah-bah-gah-NOOSH) – Middle Eastern eggplant Dip

There it is! What a great feeling to hand pick season’s first harvest of our own garden’s eggplants! It is probably many people’s least favorite vegetable. But I vowed to conquer my feeling and give this veggie a second thought with my shot.

Let’s make bah-bah-gah-noosh, isn’t it a kind of tongue twister but really twists and redefines your tastebuds. It is a Middle Eastern eggplant dip, typically made of roasted or grilled eggplant blended with garlic, sesame seeds, olive oil, and spices. Smokiness is what defines this dish. Rich in Protein, Carbohydrates, Vitamins and Minerals.
Hummus, pesto, guacamole is a staple in our home in most of the times. Adding to the list now- Baba ghanoush.

  • 2 large eggplant
  • 1 tbsp. olive oil
  • 1tsp cumin seeds
  • 2 clove garlic
  • 1/4 tsp. salt
  • 1/4 cup parsley or cilantro
  • 2 tbsp toasted sesame seeds or 2 Tbsp plain Greek yogurt/ hung curd- if you want to replace sesame seeds
  • 2 tbsp. lemon juice
  • Salt and pepper -as per taste
  • Green chilli/jalapeno (optional)
    1. Preheat the oven to 450 degrees.
    2. Prick eggplant with a fork or make little cuts with knife.
    3. Place on a baking tray lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, you can grill the eggplant over a gas, rotating it around until the skin is completely charred. It takes about 10 minutes. Let the eggplant cool.
    4. Keep the charred eggplants in a foil, close the foil and let the eggplants rest and steam in their skins for 15-20 minutes. Because smokiness is what defines this dish.
    5. Cut the eggplant lengthwise and scoop the pulp into a food processor. Process the eggplant until smooth. Pulse until it has a thicker and paste like consistency.
    6. Add the olive oil, garlic, salt, cumin seeds, green chili, parsley/cilantro, sesame seeds, and lemon juice to the blender. Pulse a few times until just combined.
    7. Adjust the seasoning with salt and pepper to taste and serve.

You can use it as a dip, a spread, or eat it straight-up post workout or evening snack with celery and carrots.

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