Baba Ganoush, which is also known as Moutabel is a very delicious smoky eggplant dip, that is very popular in Middle Eastern countries. Roasted eggplants are blended with tahini paste or sesame seeds, olive oil and few other seasonings. It is traditionally served with Khubz (Arabic pita bread).
But they also tastes great with crackers, veggie crudités, our very own paratha, naan, roasted papad or as a spread on sandwiches. Excellent with any appetizers or snacks as they are far healthier to any store bought sauces and ketchup. So check out the step by step pictorial recipe to prepare it.
- 1 large eggplant, roasted
- 2 tbsp. sesame powder / paste / tahini paste
- salt to taste
- 2-3 garlic cloves
- 1 tbsp. olive oil
- 1 tbsp. lime juice
- 2 fresh red / green chilies
- 2 tbsp. yoghurt
- pinch of red chili powder to garnish
- pinch of roasted cumin powder to garnish
- few mint leaves to garnish
- 1-2 tbsp. extra olive oil to garnish
Discard the charred skin of the eggplants. Puree it along with all the ingredients (except those for garnishing).
Transfer to a serving bowl and drizzle some olive oil. Serve, garnished with cumin powder, red chili powder and mint leaves.
Relish with some pita bread, crackers or veggie crudités. They can also be had with our very own paratha, naan, roasted papad or as a spread on sandwiches.
Discard the charred skin of the eggplants.
Puree it along with all the ingredients (except those for garnishing).
Transfer to a serving bowl & drizzle some olive oil. Serve, garnished with
cumin powder, red chili powder & mint leaves.
Relish with pita bread, crackers or veggie crudités. They can also be had
with paratha, naan, roasted papad or as a spread on sandwiches.
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