We are a big fan of Mediterranean Cuisine, and its a part of the weekly night dinner for us. Cous Cous is a standard dinner at our house, and I love it with the roasted red pepper hummus. Also we love the falafel and use it as patties in our sandwiches. Today I wanted to try the famous Baba Ganoush dip. It is made out of roasted eggplant and with some spices. It goes well with Pita Bread, and can also be used as a dip for vegetables! This recipe is made without Tahini Sauce.
Big Eggplant - 1
Garlic - 3
Olive Oil - 2 tblsp+2 tblsp
Salt - to taste
Cumin powder - 1 tsp
Chilli Powder - 1 tsp
Sesame Seeds - 3 tblsp
How to make?
Roasting the eggplant:
The eggplant can be roasted in the stove top as well as the oven. I prefer the stove top method as it is faster.
Keep the flame to medium and place the eggplant on the flame. Slowly turn the eggplant so all the sides get roasted well. The skin would begin to shrink. This would take 5 - 7 minutes.
Place the roasted eggplant is a paper bag and close the opening. Set aside for 10 minutes.
Place the eggplant on a cutting board, and peel the skin. Chop of the stem.
Roughly chop into pieces and set aside.
In a spice grinder, add sesame seeds and grind into powder. Set aside.
In a food processor or blender, add the eggplant, garlic, sesame powder, 2 tblsp of olive oil, salt, cumin powder, chilli powder and grind to a paste.
Do a taste test for salt and other spices.
Dish it out, make a well and pour the remaining olive oil in the well. Sprinkle some chilli powder for garnish.