Baba Ganoush

by Tarla Dalal

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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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Preparation Time: 20 Minutes
Cooking Time: 15 Minutes
Makes 11/2 cups
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Ingredients

4 to 6 medium sized dark skinned brinjal (baingan / eggplant)
1 tsp olive oil
5 tsp Tahini Paste
1 tsp chopped garlic (lehsun)
1/2 tsp cumin seeds (jeera) powder
1 tbsp lemon juice
salt to taste
1 tsp chopped coriander (dhania) for garnish
oil for greasing

For serving
thinly sliced bread, toasted

Method

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).
Cool, peel and discard the skin and mash the brinjals to a pulp.
Add all the remaining ingredients and mix well.
Garnish with coriander and serve with toasted bread slices.

RECIPE SOURCE : Lebanese