Name: Baba Ganoush Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 Egg plant (large, aubergine / brinjal); 2 tbsp Tahini (preferably freshly homemade); 5-6 cloves Garlic (minced); 1/4 cup Olive oil (extra virgin ); 2 tbsp Lime Juice; Salt (to taste); Olive oil (to drizzle); 2 tbsp Parsley leaves (fresh )

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Recipes

Baba Ganoush is a Lebanese eggplant dip made with roasted aubergine, tahini, olive oil and with the hint of tangy lemon juice.

Baba ghanouj or Ganoush is healthy, vegan and gluten-free which goes well with pita bread, chips, Lebanese pickles, veggies and crackers. Let's see how to make baba ganoush a smoky, rich, creamy appetizer dip.

Prep Time 20

Cook Time 40

Total Time 1

Served AsSnacks

CuisineLebanese, Mediterranean, Middle Eastern

Recipe Taste Savoury

Servings

Ingredients

▢ 1 Egg plant large, aubergine / brinjal
▢ 2 tbsp Tahini preferably freshly homemade
▢ 5-6 cloves Garlic minced
▢ 1/4 cup Olive oil extra virgin
▢ 2 tbsp Lime Juice
▢ Salt to taste

For garnishing

▢ Olive oil to drizzle
▢ 2 tbsp Parsley leaves fresh

Instructions

Notes

1. Baba ganoush can be stored in the fridge for 3-4 days in an airtight container. Bring it to room temperature and serve.

2. Preferably use male eggplants to make baba ganoush as it has fewer seeds. Female eggplants have more seeds and chances for them to turn better is more.

Here is the list of few more dips and sides to try with crackers and chips

Homemade Hummus Recipe

Chia Seeds Beetroot Yogurt dip

Peri Peri Yoghurt dip

About the Author:

Priyanjali is a complete foodie and loves to cook and bake. She also loves to try out new recipes and recreate them with her own twist. Experimenting on healthy versions of the traditional recipes is her forte and this is what you can find on her blog – Oh so delish. Follow Priyanjali on Plattershare, Instagram, Pinterest and Google plus or you can like her facebook page PJOhsodelish

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