Baba Ghanoush...Aubergine again, a dip or a bread spread....
Another yummy way to have Aubergines, or what we call Eggplant or Baingan.
Now that the season for my favorite soups is over, I am digging my fingers into some luscious dips.
This Baba Ghanoush is a very flavorful creamy dip that can be had cold or even chilled on your toast, Chapati or Tortilla chips. So if you have this Baba Ghanoush in your fridge it can be used for a starter as well and can well carry on to be a part of the main meal...
I had bought a huge Aubergine, very fresh and used half of it for a curry one day. This half of the Aubergine was decided for this Baba Ghanoush and I though of taking pictures to show how to roast a halved Aubergine (Eggplant or Brinjal) on gas flame.
Now place it over the grill plate placed over direct gas flame.
Turning the Aubergine half in all directions, keeping the foil covered surface down to the flame too.
Poke a pointed knife or a skewer to check if the Aubergine is cooked through. Softer flesh indicates it is cooked.
300 gm Aubergine preferable a round variety (the half used here was this big)
3/4 cup of roasted sesame seeds
2-3 cloves of garlic
salt to taste
yogurt (dahi) 1/3 cup Or lemon juice to taste
extra virgin olive oil 1 tbsp
red chilly powder to taste
chopped parsley or cilantro or celery leaves to garnish
I had fresh celery in the garden so that was the natural choice.
Peel off the burnt skin from the grilled Aubergine, chop or mash lightly and keep aside.
Pulse the roasted sesame seeds in a smaller size mixie jar or whatever machine you use, till the sesame is powdered. Add the cloves and red chilly powder to the jar and pulse again to make the garlic minced finely along with the sesame powder. This step wise addition is to make sure the sesame gets powdered finely and there are no pungent bits of garlic in the final dish.
Add the grilled and chopped Aubergine, the yogurt or lemon juice if using and salt to taste to the blending mix and pulse one more time till it gets smooth and creamy.
Pour in a serving bowl, drizzle Extra virgin Olive oil over it, sprinkle red chilly powder as garnish and the chopped fresh herb. Whatever herb is the choice of the day. I used Celery leaves as these were the freshest available from the garden.