One of my favourite dish from middle east... (Found the name after a big research)
Ingre:
big egg plant approx 500 gms
garlic cloves 6
olive oil 1 tbsp
salt to taste
lemon juice 1 tbsp
parsley 2 springs leaves alone
mayonise 1/2 cup (optional but i used Knorr's lemon mayonise)
cayenne pepper a sprinkle(optional)
Method:
Preheat the oven to 200 C.
Prick the eggplant several times like below.
Place the pricked eggplant in the oven and bake for around 35 mins or till soft and looks like this.
Slit the eggplant into two and let it cool nicely.
Once its cooled completly, scrape out the pulp with a spoon from the skin.
Meanwhile add the chopped garlic, mayonise, salt, lemon juice and the scraped eggplant pulp to the mixer and blend it till smooth.
Transfer it to the serving bowl and mix in the olive oil and chopped parsley.
Place the bowl in fridge and let it cool nicely.
Sprinkle with cayenne pepper (if using) before serving.
Serve with pita bread.
Creamy baba ganoush is ready...
Ingre:
big egg plant approx 500 gms
garlic cloves 6
olive oil 1 tbsp
salt to taste
lemon juice 1 tbsp
parsley 2 springs leaves alone
mayonise 1/2 cup (optional but i used Knorr's lemon mayonise)
cayenne pepper a sprinkle(optional)
Method:
Preheat the oven to 200 C.
Prick the eggplant several times like below.
Place the pricked eggplant in the oven and bake for around 35 mins or till soft and looks like this.
Slit the eggplant into two and let it cool nicely.
Once its cooled completly, scrape out the pulp with a spoon from the skin.
Meanwhile add the chopped garlic, mayonise, salt, lemon juice and the scraped eggplant pulp to the mixer and blend it till smooth.
Transfer it to the serving bowl and mix in the olive oil and chopped parsley.
Place the bowl in fridge and let it cool nicely.
Sprinkle with cayenne pepper (if using) before serving.
Serve with pita bread.
Creamy baba ganoush is ready...
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