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Babaganoush

ingredients

    Brinjal(Baingan) – 1

    Tahini or sesame seed (til) paste – ¼ cup

    Garlic (Lehsun) – 2 cloves, finely chopped

    Parsley (Ajmooda)/ Coriander (Dhaniya) – 1 tbsp

    Lemon juice (Nimboo ka ras) – 2 tbsp

    Sea salt – 1 tsp

    Red chilli powder (Lal Mirchi) – 1 tbsp

    Olive (Jaitun)/ veg oil(Tel) – ¼ cup

    Olive oil(Jaitun ka tel),for roasting- 2 tbsps

preparation method

Step 1 – Cut brinjal into 4 halves. Do not peel. Rub each slice with approximately 2 tbsp olive oil, sea salt and sprinkle garlic cloves on each piece, coating them completely.

Step 2 – Place the brinjal slices on a baking tray (layered with a tsp of oil) and put in the oven to roast for 15 minutes at 200 degrees. Once roasted, scoop out the roasted part from the peel.

Step 3 – In a mixer, combine roasted brinjal slices, remaining garlic cloves, tahini paste, lemon juice, sea salt. While mixing, pour ¼ cup olive oil simultaneously and blend till it becomes a smooth paste.

Step 4 – Sprinkle red chilli powder, chopped coriander and pour little olive oil before serving.

Serving Suggestions

    Usually served with flat bread (Pita), Kulcha or naan.

Comments are closed

By: Chef Shilarna Vaze (Chinu)

Show: Firangi Tadka

Prep:15 Mins Cook: less than 15 min

Notes/Tips

To make til paste, toast ¼ cup til seeds and with 3 tbsp of oil, make a paste using a mixer.

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