Baba Gannouj (Middle Eastern Eggplant Dip)

Baba Gannouj (Middle Eastern Eggplant Dip )

Viewer's Submission: Received from Raj Kotwal, Sydney, Australia
E-mail: rajmeet39@hotmail.com

Hi, I am Raj and I live in Sydney. This recipe I am contributing has become quiet a popular dip for finger foods in my parties. To those of you who love eggplant especially roasted, this simple but mouth watering dish can be served as a condiment, vegetable with a main meal, as a dip or as a spread on bread & cracker biscuits. Bon Appetit !!!

INGREDIENTS

1 no. Large Eggplant or Brinjal or Aubergine, if you like,

2 Tbsp extra virgin olive oil,

2 Tbsp Tahini (sesame seeds paste in olive oil, available at health food stores or make it yourselves),

2 tsp fresh garlic paste,

2 tbsp fresh lemon squeeze,

Salt/Pepper for seasoning,

METHOD

	Brush Egglpant lightly with oil & roast on flames of gas burner to incorporate barbeque flavour. If gas stove not available roast in electric or tandoori clay oven.
	Peel the skin off and roughly chop cooked eggplant.
	Add all the other ingredients and quickly whip in blender.
	Season well with salt/pepper and chill in refrigerator.
	Garnish with a pinch of red paprika powder and mint sprig Modification: For those who love the Indian Baingan Bharta could add a little chopped : green chllies, fresh coriander (cilantro) and spanish onions to achieve a similar taste.
	Serve With: I prefer serving roasted papadums , pieces of toasted lebanese pitta bread and cucumber sticks with Babaganouj in parties as it goes well with drinks and is'nt messy.
	Do try it.

LIST OF VEGETABLES

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