Eggplant Dip, Veg Baba Ganoush, Roasted Eggplant Dip Video by Tarla Dalal

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The Middle Eastern name for this dip is Baba Ganoush which is eaten with warm pita bread as an appetiser or a snack. While may not sound very appetising to have a brinjal dip…, trust me you will not even realize that you are eating brinjal. Brinjals are a rich source of iron which is an important component of our blood.

Recipe Description for Eggplant Dip, Veg Baba Ganoush, Roasted Eggplant Dip

Preparation Time: 10 mins
Cooking Time: 12 mins
Makes 0.75 cup
Show me for cup

Ingredients

1 large brinjal (baingan / eggplant)
1/2 tsp oil for greasing
1 tbsp roughly chopped garlic (lehsun)
1 tsp chopped green chillies
1/4 cup thick low-fat curds (dahi)
1/4 cup finely chopped spring onions (whites and greens)
1 tbsp finely chopped coriander (dhania)
1/4 tsp cumin seeds (jeera) powder
salt to taste

For Serving
whole wheat pita bread
vegetable crudités

Method

Prick the brinjal with a fork, brush it evenly with oil and and roast it over an open flame for 10 to 12 minutes or till the brinjal turns black from all the sides and the flesh is soft and pulpy. Allow it to cool slightly.
Remove the skin and stem and discard them and roughly chop the brinjal.
Combine the brinjal, garlic, green chilli and curds and blend in a mixer till smooth mixture, without using any water.
Transfer the brinjal mixture into a bowl, add the spring onions, coriander, cumin seeds powder and salt and mix well.
Refrigerate it for 1 hour and serve with whole wheat bread or vegetable crudités.

Handy tip: