Recipe for Baba Ganoush – a Middle Eastern Eggplant based dip, which is usually a part of a mezze platter
The first time I came across Baba Gannoush ( Pronounced “Ga-NOOSH”) was at Basha, a Greek restaurant in Rochester, NY-where they had accidentally brought this onto our table instead of Hummus. One taste of the stuff and I knew that it was surely smoked brinjal and not chickpeas that I was tasting.
To prepare a vegetarian mezze platter, here are the recipes
- Hummus – Carrot White Bean hummus | Pumpkin hummus | Turmeric green mango hummus
- Baba Gannoush
- Mutabal – this is another eggplant based dip but slightly different from Baba Ganoush in flavour
- Labneh – Whisk together a tablespoon or two of extra virgin olive oil into a cup of hung yogurt. Season with a pinch of salt and za’atar or sumac.
- Pita bread / Pita chips
- Tabbouleh – Mix in couscous or any other grain like cooked quinoa or millet with lots of finely chopped parsley and mint. Stir in chopped tomatoes, lemon juice, extra virgin olive oil, salt and pepper.
Here are some more roasted eggplant recipes
- Roasted or charred eggplant finds its way into quite a few recipes, and not just Arabic. The famous Punjabi Baingan Bharta is another dish you can prepare using the flesh of a roasted eggplant.
- Roasted eggplant is mixed with spices and tamarind pulp to make an intensely flavourful curry called Gothsu that is served with savoury pongal.
- Or how about this roasted eggplant soup?
- Roasted eggplant pairs with yogurt in the simple raita, that makes an easy accompaniment to any Indian meal.
Baba Ganoush is a classic Mediterranean eggplant dip. It’s silky, smokey and bursting with flavour. Here goes my version…
Image credit – Shutterstock