Egypt, they say it originated! Although variations could be found in several other bordering cultures. As for the Indians, the Baingan (Eggplant/Aubergine) bartha comes close in preparation (minus the Indian spices).
Most middle eastern restaurants boast of mouthwatering veggie dips. One of the few times I feel the veggies take on the might of the meats effortlessly! Effortless because the preparation involves a nifty alchemy of fresh and healthy ingredients, with a taste-dense end result!
So, here’s a snappy yet effective hack guide to making the Arabian style smoked eggplant dip a.k.a Baba Ghanoush
- 2 eggplants
- 2 onions - thinly sliced
- 1 clove of garlic - chopped
- 6 tbsp Olive oil
- 1 tbsp Black pepper
- 1/2 tsp red chilli powder
- 1 tbsp dried parsley
- Salt to taste
- Hand Rotisserie – Smear oil on the eggplants, stick a knife at one end and smoke it over an open flame till the skin crumples all around; this is the rogue hack! No oven, no fancy grill; it does get a tad messy, but hey it’s satisfying!
- Transfer the smoked eggplants into a bowl and allow it to cool in cold water. You can now peel the skin off with hand. Chop it up into small cubes.
- In a pan, heat 2 tbsp of olive oil and add in the sliced onions and garlic. Fry them until they are caramelised and dark brown (add salt to taste). Remove from pan.
- Add another 2 tbsp of olive oil and to that add the chopped eggplant. Add in salt (to taste) and black pepper. Cook until soft.
- Remove the contents from pan and allow it to cool. Now transfer the mashed eggplant, caramelised onions, 2 tbsp of olive oil and dried parsley into a food processor. Blend until smooth!
..Voila! Enjoy with crackers or bread!