- Cuisine: Middle Eastern
- Course: Side Dish/Dips, Starters
- Skill Level: Intermediate
- Recipe Type: Salads & Starters
- Yield : 2 cups
- Servings : 4 people
- Prep Time : 5m
- Cook Time : 25m
- Ready In : 35m
Baba Ganoush is a mashed eggplant spread that is a very common mezze in Turkish cuisine.
- 2 medium sized eggplants
- Juice of 1 lemon
- 1 tablespoon Tahini
- 1 teaspoon cumin powder
- 1 teaspoon red chilli powder
- 1 tablespoon finely chopped parsley
- Salt and pepper to taste
Roast the eggplants and the garlic in a flat pan. Heat a flat baking tin and roast the eggplants after sticking a knife in it a few times all over. This helps to release the moisture and prevents an explosion. Roast on medium heat for about 25 minutes and keep turning it to uniformly roast all sides. The eggplant looses its moisture, gets cooked and needs to collapse and you should see the skin shrivelling up and coming off.
Set the eggplants aside to cool. Once they are cool and easy to handle, cut the eggplant on the stem side almost right through so that the stem is still attached but the insides are visible, Now cut the eggplant similarly length wise and open up the eggplant on both sides so that the insides are visible. Using a spoon you can scoop all the insides out leaving the skin behind, It is ok if bits of burnt skin come along with the soft flesh. Remove the black seeds and chop up the insides finely.
Mix all the remaining ingredients together and server with a sprinkling of parsley and some chilli oil. To make the chilli oil , take some olive oil, warm it and put a half tea spoon of red chilli powder into it. Take care not the heat the olive oil too much lese it will burn the chilli powder.
Sprinkle the chilli oil and parsley on top of the mixture and serve after 30 minutes.
1. In India this is commonly known as Bharta and is cooked differently in different parts of the country – right from just adding onions, yogurt and green chillies to tomatoes and spices in the North Indian version.