I was a little skeptical before trying this recipe. No. I was not doubtful if I would like this dish. I was doubtful whether my husband S would like it or not. S is extremely picky when it comes to tastes. Even if the dish tastes a little unconventional, then he makes a face. Every dish that is cooked has to be perfectly spiced, perfectly boiled, etc, etc. There are times when he says that one particular curry does not suit the particular sambar or rasam. For which I have to remind him that he is not dining at a five star restaurant. Each and every dish that is posted on this space has been passed through the litmus test of S's taste buds. Only, after they have been certified as "good", has it been posted. It's funny for a man to be this picky is it not?
Coming back to this recipe, I was in two minds to prepare this dish as it was way out of conventional roasted egg plant curry. However, I just made up my mind and tried this out. And boy!! am I glad that I did. Because the dip was so delicious, that even S ate without making a face. He only made a face at the name :).
Babaganoush/ Babagaouj is a syrian egg plant dip which is served as an appetizer as well. I found this recipe in a ISKON's recipe book called "the higher taste". And the dip was surely high on the taste. The roasted flavour of the egg plant went beautifully with the nutty and zesty flavours of the sesame and lime respectively. Try this recipe and I'm sure you will be hooked as well
Preparation and Cooking time:: 40mins
Eggplant/ Aubergine- 1 large
Olive oil: 2 tspn
Tahini paste- 1tbspn
Pepper powder- 1/2tspn
Lime juice- 1 tbsp
Salt to taste
Red chilli powder- 1/4tspn
Hing/ Asafotida- a pinch
Coriander to garnish
- Wash and wipe the brinjal dry.
- Grease the egg plant with a little oil and roast over low heat.
- Keep rotating the egg plant to ensure even roasting.
- Once the egg plant is completly black and roasted, take off the heat and cool for sometime.
- Peel the outer skin and mash the pulp
- Heat the oilve oil in a wok and add the hingand fry for a few secs.
- Add the chilli powder and turn off the heat.
- Add this mixture to the eggplant and mix.
- Add the tahini paste, salt and pepper powder.
- Lastly add the lime juice and grind the mixture to a fine paste in a blender.
- Garnish with coriander leaves and serve as a dip or a side dish.
Since I did not have the ready made tahini paste, I roasted a table spoon of sesame seeds and hand pounded it to a fine powder. Then I mixed the sesame powder with a tspn of olive oil. And voila!! Tahini was ready :)
This recipe goes to Aipi's bookmarked recipes event
And Akhila's dish name starts with B event