Baba Ganoush | Dips Sauces and More | Sanjeev Kapoor Khazana

A popular middle eastern dip made using roasted brinjals. Goes perfect with lavash sticks.

BABA GANOUSH

Ingredients

1 large eggplant
2 tablespoons olive oil + for basting and drizzling
½ cup chopped fresh parsley + sprigs for garnishing
4 garlic cloves, crushed
¼ teaspoon lemon juice
Salt to taste
3 tablespoons tahini
Lavash for serving

Method

1. Preheat the oven to 180˚C.
2. Place eggplant in a baking tray. Baste with some oil. Put the tray in the baking oven and bake for 10 minutes.
3. Remove the tray from the oven. Moisten your fingers with water and peel off the outermost skin of the eggplant.
4. Transfer to a serving plate and cut into squares.
5. Combine eggplant with parsley, garlic cloves, 2 tablespoons oil, lemon juice, salt and tahini in a food processor. Mix well into a smooth paste.
6. Transfer to a serving bowl. Drizzle olive oil and garnish with parsley sprigs.
7. Serve hot with lavash.

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