Baba Ganoush ( Culinary cousins and random ruminations )
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
- 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. ]