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Baba Ganoush Middle Eastern style Aubergine dip
Baba Ganoush Middle Eastern style Aubergine dip

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We hope you got insight from reading it, now let’s go back to baba ganoush middle eastern style aubergine dip recipe. You can have baba ganoush middle eastern style aubergine dip using 9 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Baba Ganoush Middle Eastern style Aubergine dip:
  1. Take aubergine/eggplant/ Baigan
  2. Get garlic cloves
  3. Use Tahini (2 tbsps roasted white Sesame + 3 tbsps olive oil)
  4. Provide Lemon juice
  5. Provide Salt
  6. Use Garnishing
  7. Get Pomegranate(optional)
  8. Get Green Coriander leaves
  9. You need lemon (optional)
Instructions to make Baba Ganoush Middle Eastern style Aubergine dip:
  1. Peel garlic, wash the Baigan make 4 slits on the Baigan and stuff it with garlic and apply little olive oil and roast it in an open flame, grill, tandoor etc, you can even bake it in an electric oven. This way it took me approx. 10 minutes (turn and roast Baigan from all sides)
  2. Once roasted wrap it in an aluminium foil, so that it cooks more and becomes softer with its own heat and cools down.
  3. In the meanwhile prepare your fresh Tahini- dry roast the sesame seeds in a pan, it will hardly take even 2 mins, be careful don't over brown it…take it out in a plate and let it cool a bit. Then in a mixer grinder jar, grind the sesame seeds first and then add olive oil and mix again your fresh tahini is ready.
  5. Once cooled, peel the roasted Baigan/ aubergine. You can either smash it with the helpf of a spoon or direct hand/ fingers but since I love creamy I blend it in a mixie jar.
  6. Put it in the jar, add lemon juice and salt and give it a good blend. Then add in the tahini and again blend it, check salt and lemon juice, if required add more and your Baba Ganoush is ready to be served.
  7. Garnish with cilantro/coriander leaves and pomegranate (optional) and serve it with hummus, pita bread, Tabboluleh, kebabs etc Bon Appetit!!! - (see recipe)

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