Baba Ghanoush Hack Guide

smoked eggplant dip

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

Middle Eastern Style Eggplant Dip

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: ~500g

Ingredients

  • 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

Instructions

  1. 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!
  2. 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.
  3. 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.
  4. 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.
  5. 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!
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..Voila! Enjoy with crackers or bread!

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