This Bahrain baba ghanoush goes well with the
Bahraini bread – Khubz . This smoked aubergine dip is so delicious.we had this
dip with the khubz.
The Arabic preparation is either the eggplant
to be baked or broiled over an open
flame. So the pulp is soft and had a smoky taste.
Requirements :
1 large eggplant
2 cloves of garlic
2 tbs tahini ( sesame
paste )
½ cup greek yogurt
¼ tsp salt
3 tbs olive oil
1 tbs lemon juice
½ tsp paprika
Method :
I applied little oil on
the eggplant and broiled on direct flame , for 5 – 10 minutes or till the skin
blackens.
If you want to bake in oven preheat to 200* C and place the eggplant on the
baking tray and bake for an hour or until the skin is crisp and inside is soft.
When the eggplant cools
, remove the skin and chop the flesh.
Add this flesh to the
food processor along with the tahini , salt , paprika , lemon juice and yogurt.
Puree till soft and creamy.
Spoon into serving
dish and place a parsley and drizzle olive oil.
Serve with khubz or vegetables.
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