Babaganoush

Let’s end the year on a colourful note.
A lot of times I am asked if you have given up everything that comes in a packet (processed foods) then what do you snack on. It’s easier to manage meals like breakfast, lunch and dinner but what about the in between snacks.
Whenever one plans meals, be it lunch or snacks its best to have a raw component, so that even if you feel you are overeating its fine. Sometimes just having raw food is so boring but if you have an amazing creamy dip or dressing with it then it becomes more interesting and exciting. Today’s snack is raw food made gourmet kind. This dish can be easily served as finger foods during parties.
I was meaning to make this dip for a long time. BABAGANOUSH belongs to the Mediterranean cuisine and traditionally is made using tahini paste and lots of olive oil. Today’s recipe lacks both the tahini and olive oil but yet there is no compromise on the taste and is just as creamy.

  • 1 eggplant /aubergine
  • 2 tbsp soaked unpolished sesame seeds
  • 6-7 peeled garlic pods
  • 1 green chili
  • 1/2 tsp dried herbs powder
  • Juice of 1 lemon
  • Sea salt to taste
  1. Wash the eggplant and pat it dry. Roast it on an open flame till the skin chars and it softens.
  2. Keep it aside till it completely cools down. Peel the eggplant.
  3. In a chutney grinder make a very fine paste of sesame seeds, garlic and green chilli with very little water. This is very important to avoid getting sesame and garlic bits in the dip.
  4. In a blender add the rest of the ingredients along with the sesame garlic paste, blend it into a creamy dop. DO NOT ADD ANY WATER.
  5. Serve with veggie sticks or with pita bread.
Facebook Twitter Pinterest