Babaganoush
Top Rated Recipe
Key Details:
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prep time: 10 minutes
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Cook time: 30 minutes
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Difficulty Level: Easy
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Course: Dip
Cuisine: Lebanese
Key Ingredients:
Large brinjal
Olive oil
Tahini
About Babaganoush
Table of Contents
Lebanese version of
the popular Indian baingan ka bharta – makes an excellent appetizer
- Large brinjal 1
- Olive oil ¼ cup + 2 tbsps + to top
- Sea salt 1 tsp
- Garlic cloves, finely chopped 4
Step 1. Preheat oven to 200º C.
Step 2. Quarter the brinjal. Rub each piece with approximately ½ tbsp olive oil, sea salt and sprinkle half the garlic equally on them, coating them completely.
Read MoreIngredients
- Large brinjal 1
- Olive oil ¼ cup + 2 tbsps + to top
- Sea salt 1 tsp
- Garlic cloves, finely chopped 4
- Tahini (sesame seed paste) ¼ cup
- Lemon juice 2 tbsps
- Fresh parsley, finely chopped 1 tbsp
- Red chilli powder 1 tsp
How to Make Babaganoush (Stepwise Photos)
Method
- Preheat oven to 200º C.
- Quarter the brinjal. Rub each piece with approximately ½ tbsp olive oil, sea salt and sprinkle half the garlic equally on them, coating them completely.
- Place the brinjal slices on a greased baking tray, put the tray in the preheated oven and roast for 15 minutes.
- Bring the tray out of the oven, scoop out the roasted part from the peel and put into a mixer jar.
- Add remaining garlic, tahini, lemon juice and sea salt and blend. While grinding, pour ¼ cup olive oil gradually and blend till you get a smooth paste.
- Transfer into a serving bowl, sprinkle red chilli powder, parsley and pour little olive oil before serving.
Additional Tips and Tricks
About chef
Chef Shilarna Vaze (Chinu)
Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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