Baba Ganoush is a Middle Eastern eggplant dip which is full of earthy, smoky flavour. Tahini, garlic and roasted cumin add a special flavour to this popular dip.
INGREDIENTS: Serves 4
1 large eggplant or baingan
2 cloves garlic, smashed
Juice of 1 lime
1 tbsp tahini
1 tbsp extra virgin oilve oil
1 tsp roasted cumin powder (bhuna jeera powder)
Pink of rock salt, to taste
Top it with fresh mint and pomegranate pearls and a tablespoon ofextra virgin olive oil
#BorosilTip: Bring to room temperature before serving.
METHOD:
Chargrill the eggplant (baingan) until well roasted. Allow to rest covered for about 30 minutes, the peel and discard any juices.
Transfer to a glass serving bowl. Drizzle over with extra virgin olive oil. Garnish with fresh mint and pomegranate pearls. Let it sit for a few hours for the flavours to mature.
Serve with pita bread, lavash crackers or chopped vegetables.