Eggplant Dip, Veg Baba Ganoush, Roasted Eggplant Dip
by Tarla Dalal
Added to 87 cookbooks
This recipe has been viewed 24600 times
The Middle Eastern name for this dip is Baba Ganoush which is eaten with warm pita bread as an appetiser or a snack. While may not sound very appetising to have a brinjal dip…, trust me you will not even realize that you are eating brinjal. Brinjals are a rich source of iron which is an important component of our blood.
Today a variety of readymade dips are available in the market. But it is wiser to make one at home since it will be free of preservatives as well as more nutritious. You can even use it as a sandwich spread as it is healthier as compared to a calorie laden cheese or mayonnaise based sandwich.
- Prick the brinjal with a fork, brush it evenly with oil and and roast it over an open flame for 10 to 12 minutes or till the brinjal turns black from all the sides and the flesh is soft and pulpy. Allow it to cool slightly.
- Remove the skin and stem and discard them and roughly chop the brinjal.
- Combine the brinjal, garlic, green chilli and curds and blend in a mixer till smooth mixture, without using any water.
- Transfer the brinjal mixture into a bowl, add the spring onions, coriander, cumin seeds powder and salt and mix well.
- Refrigerate it for 1 hour and serve with whole wheat bread or vegetable crudités.
- For best results, select a tender brinjal with very few seeds.
Nutrient values (Abbrv) per tbsp
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