Brinjal dip (Baba Ghanoush)

Recipe from: 3/1/1997 12:00:00 AM

Ingredients 11
Servings 1


Serving Change
  • 3
    large aubergines
  • 3
    cloves garlic
  • 200
    tahina (sesame seed paste)
  • 100
    lemon juice
  • 5
    ground cumin, or to taste
  • 3
    ground coriander
  • salt and black pepper
  • Garnish
  • fresh coriander leaves
  • 6
    calamata olives
  • 2


Cook the brinjals on a hot plate or over a flame as follows: Place the brinjals on a heated solid hot plate and leave to cook until they start to collapse and the skin becomes blackened and dry. Turn regularly to ensure even cooking.
Alternatively, stick 2 forks into each brinjal and hold above the flame of a gas burner. Cook until the skin starts to blister and the brinjal wrinkles and collapses. There will be a strong smoky smell.
Peel and wash the brinjals. Squeeze out the bitter juices.
Process the brinjal flesh and garlic to a creamy purée in a food processor.
Add the tahina and lemon juice alternately, blending well after each addition.
Add the cumin, coriander, salt and pepper to taste.

Pour the purée into a serving dish and garnish with coriander leaves, olives and tomato wedges.
Serve with flat breads.


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