When you eat out for the most part on ends of the week (like me!), you clearly attempt a great deal of new stuff. I mean when you are eating out each Saturday and Sunday, you can't be setting off to similar cafés again and again. Obviously we do have our top choices and we go there frequently yet we additionally normally attempt new eateries and foods.
Center eastern cooking is one of my top choices, for it's taste as well as for such a significant number of astounding vegan dishes. I adore their lentil soup and wraps and obviously their plunges as well. One of my preferred plunges is baba ganoush, which is an eggplant based plunge. The first occasion when I had this dish, it helped me such a great amount to remember baingan bharta (Indian style cooked eggplant crush), not the punjabi style baingan bharta which I have on the blog yet the one which is made in the conditions of Uttar Pradesh and Bihar in India.
Presently I have a place with the province of Uttar Pradesh, so I grew up eating this baingan bharta, which is fundamentally the same as baba ganoush. You just dish the eggplant and after that blend it with mustard oil, garlic, cilantro, onion and pickle masala and that is all, your bharta is finished. It's just when we began living in Delhi that I found the punjabi variant with all the onion, tomato and flavors, before that I didn't have the foggiest idea about that baingan bharta could be made along these lines!
- 1 large eggplant, around 375 grams
- 3-4 tablespoons tahini
- 1 tablespoon olive oil, more to drizzle before serving
- 3 garlic cloves, finely chopped
- 1/4 teaspoon cumin powder
- 1/8 teaspoon cayenne pepper
- juice of 1 lemon
- salt, to taste
- parsley or cilantro, to garnish
- Apply little oil and then poke the eggplant all over with a knife. Place directly on medium flame and roast till it's done. Remember to turn it after every few minutes so that it gets roasted from all sides. You would know it's done when you are able to insert a knife easily inside the eggplant. It will take around 15 minutes. Once done, remove eggplant from heat, wrap in a foil and let it cool down.
- Once the eggplant has cooled down, remove all the charred skin. Transfer the flesh of the eggplant to a food processor and pulse 2-3 times.
- Add tahini, 1 tablespoon olive oil and pulse to combine.
- Pulse for 2-3 minutes in the food processor till it's all super creamy and smooth.
- Transfer to a bowl and add chopped garlic, salt, cumin powder and cayenne pepper.
- Add in lemon juice and mix till everything is well combined.
- Transfer baba ganoush to your serving plate. Make deep spaces with the back of your spoon on top and drizzle olive oil on top.
- Serve baba ganoush dip with carrots, cucumber or warm pita bread!
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