Baba Ganoush ( Culinary cousins and random ruminations )

Baigana Poda or roasted aubergine is one of my favorites winter recipes. This typical Odia recipe is characterized by the frugal use of seasoning. Just some green chillis, chopped onions, garlic, salt and a dash of mustard oil to compliment the smokey sweetness of the tender flesh. Nothing that would reminds one of the more flamboyant 'baingan ka bharta' .

But in the food-scape of this vast universe, culinary cousins keep popping up here and there. Sometimes at the most unexpected of places. Whoever would have thought that another frugal 'roasted aubergine' recipe would find so make takers in a land that is better known for it's baklava and Shawarma. The 'Baba Ganoush' is nothing but a mellower cousin of the fiery 'baigana poda'. The ingredients, olive oil, tahani (sesame paste ), garlic, lemon juice and cumin, are almost banal for the residents of Lebanon. Just as mustard oil, onion and garlic are for most odia folks.

Mellow, smokey and infused with just the right amount of pungency, the Baba Ganoush is the perfect definition of comfort food when served with some pita bread. Read on for the recipe -


















Preparation Time - 35 mins

Ingredients -


  • 1 big aubergine (around 300-350 gms)
  • 2 tbsp tahini paste
  • 2 tsp lemon juice
  • 2-3 garlic cloves
  • a pinch of roasted cumin powder (optional)
  • 1 tbsp extra virgin olive oil
  • salt to taste
  • parsley for garnishing


Ingredients - Wash the aubergine and pat it dry with a paper towel. Rub a few drops of olive oil all over it and place it on the burner . Grill on medium flame till the skin starts to peel off.

Wrap it up in aluminium foil and place it in a pre-heated oven. Roast at 200 C for 20 mins.

Remove and take off the foil. Keep it aside on a plate for 10 mins to let the liquid ooze out of the aubergine. Discard this amber colored liquid along with the blackened skin.

Place the tender flesh in a bowl and mash it up with a heavy fork.

Add the tahini, lemon juice, cumin powder and finely crushed garlic to the mashed aubergine. Season with salt and mix it up with the fork.

Finally drizzle the olive oil on top and garnish with parsley.

Serve immediately with the Pita bread or even some chips.



















[ Cover with a layer of olive oil and store it in the fridge up to 5 days. Bring to the room temperature before serving. ]

Comments

  1. Gotta love this one, roasting takes it onto another level

    ReplyDelete
    Replies
    1. thank you dear !! roasting it makes the flesh sweeter :)

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