New Update
Baba Ghanoush
| Main Ingredients | Eggplant / Brinjal , Tahini |
| Cuisine | Middle Eastern |
| Course | Dips |
| Prep Time | 11-15 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
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
- 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.
- Add garlic, cumin powder, cayenne pepper, tahini, 2 tsps lemon juice and salt. Puree till mixture is smooth and thick.
- 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
| Calories | 808 |
| Carbohydrates | 41.6 |
| Protein | 12.8 |
| Fat | 70 |
| Other Fiber | 20 |
Advertisment
