Baba Ganoush


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5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

Added to 58 cookbooks   This recipe has been viewed 61957 times

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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Preparation Time:    Cooking Time:     Makes 11/2 cups
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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
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 on 12 Apr 13 09:38 PM


The tahini paste imparts a wonderful flavour to the mushy brinjals, pepped up with garlic and lemon juice.
 on 25 Sep 12 10:18 PM


Easy simple side dish, Goes exceptionally well with most middle eastern rice and meat dishes
 on 01 Jan 11 11:33 AM


Elaborate but easy recipe. Really authentic Lebanese food!