Tuesday, October 12, 2010


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

Babaganoush recipe:
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


  1. That is a super delicious dip.. me n my hubby's favorite..nice recipe!Love to have some chips right away...:)
    Thanks a lot for linking this to bookmarked event.

    US Masala

  2. dip looks delicious ..heard a lot about this eggplant dip ..thanks for sharing


  3. love baba ganoush...healthy and yummy. love to pat on anything from bread to falafel

  4. Babaganoush looks yummy,would love to have it with some pita chips.

    Pushpa @ simplehomefood.com

  5. One of my favourite dip, just love to have with some tortilla chips, beautiful looking baba ganoush..

  6. Dip looks delicious and its one of my favorite, never forget to order when I am at a Greek restaurant. Now that I have the recipe, I shall try it at home

  7. Nice reading your first paragraph.
    This is my favourite dish but my preparation is slightly different

  8. Hi,

    New recipe for me...looks yumm..



  9. wow...this is really a new recipe...seems healthy n delicious..

    Tasty Appetite

  10. Oooooh I love babaganoush, but I have never made it. Thanks for the recipe!

  11. Sounds delicious.
    It does not seem odd for a man to be picky...my boy is very very picky (luckily I've gotten him to start eating vegetables and things though...)


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