Eggplant Dip, Veg Baba Ganoush, Roasted Eggplant Dip Video by Tarla Dalal Video by Tarla Dalal
This page has been viewed 10201 times
Eggplant Dip Recipe (Baba Ganoush) Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
12 Mins
Total Time
22 Mins
Makes
0.75 cup
Ingredients
Main Ingredients
1 large brinjal (baingan / eggplant)
1/2 tsp oil for greasing
1 tbsp roughly chopped garlic (lehsun)
1 tsp chopped green chillies
1/4 cup thick hung curds (chakka dahi)
1/4 cup finely chopped spring onions
1 tbsp finely chopped coriander (dhania)
1/4 tsp cumin seeds (jeera) powder
salt to taste
For Serving
Method
- For best results, select a tender brinjal with very few seeds.
- 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.
See step by step images of Eggplant Dip, Veg Baba Ganoush, Roasted Eggplant Dip
