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Baba Ghanoush

Roasted brinjal dip flavoured with cumin powder, tahini and extra virgin olive oil. Serve this with grilled or fried pita bread. This recipe is from FoodFood TV channel

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Baba Ghanoush

Main IngredientsEggplant / Brinjal , Tahini
CuisineMiddle Eastern
CourseDips
Prep Time11-15 minutes
Cook time16-20 minutes
Serve4
TasteMild
Level of CookingEasy
OthersVeg

Ingredients 

  • 1 large eggplant / Brinjal
  • 3 tablespoons tahini
  • 1 teaspoon cumin powder
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons chopped garlic cloves 
  • 3 tablespoons lemon juice
  • 3 tablespoons extra virgin olive oil
  • Fresh coriander sprigs for garnish

Method

  1. Roast the eggplant on open flame till the skin is charred. Allow the eggplant to cool down to room temperature. Peel the skin off and put the flesh in a food processor.
  2. Add garlic, cumin powder, cayenne pepper, tahini, 2 tsps lemon juice and salt. Puree till mixture is smooth and thick.
  3. Transfer into a serving bowl. Add olive oil and mix well. Add remaining lemon juice and mix well. Garnish with coriander sprig and serve with pita bread.

Nutrition Info

Calories808
Carbohydrates41.6
Protein12.8
Fat70
Other Fiber20
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