Baba Ganoush


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Lebanon has a few favorites amongst the vegetable group and brinjal is one of them. It is so relished that apart from being grilled and served as main course, the vegetable is also ground to a paste and converted to a delicious dip. This dip can easily be termed as an uncooked version of our baingan bharta. Off course, the brinjal is cooked but the remaining ingredients are added raw maintaining the tradition of healthy eating. Remove the tahini paste and you will get another dip called "Moutabel".

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Makes 11/2 cups
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Ingredients

Method
  1. Grease the brinjals with a little oil, place on a baking tray and bake in pre-heated oven at 170ºC (340ºF) till the skin is chared and the brinjal is tender (approx. 20 minutes).
  2. Cool, peel and discard the skin and mash the brinjals to a pulp.
  3. Add all the remaining ingredients and mix well.
  4. Garnish with coriander and serve with toasted bread slices.
RECIPE SOURCE : LebaneseBuy this cookbook
3 reviews received for Baba Ganoush
3 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Leena_DhootJanuary 01, 2011

Elaborate but easy recipe. Really authentic Lebanese food!
2 of 2 members found this review helpful

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Helpful reviews for this recipe
Reviewed January 01, 2011by Leena_Dhoot

Elaborate but easy recipe. Really authentic Lebanese food!

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2 of 2 members found this review helpful
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Reviewed April 12, 2013by Pempemp

The tahini paste imparts a wonderful flavour to the mushy brinjals, pepped up with garlic and lemon juice.

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Reviewed September 25, 2012by jodanna al-rekabi

Easy simple side dish, Goes exceptionally well with most middle eastern rice and meat dishes

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