Baba Ganoush: A popular Arabic dish. I winced when I first heard the name. For an Indian, it sounded like a fakhir's (sage's) name. I was in two minds to order it. It is difficult for me to refuse anything at all with brinjals/eggplant. I kept turning the menu over and over again mindlessly. By now all you e-buddies will know that it is my favorite veggie. People who know me personally, will refuse to believe I can hardly refuse the king of the veggie world; You see, I never refuse anything even remotely close to royalty. Well, not being pretentious, but I was brought up with a silver spoon (not at all cribbing!).
I was ambivalent. Why not?; brinjals that goes with a weird name was a rare situation and I was in a predicament. Though ordering the dish came with its peril, I took the risk and ordered it.
I soon realized all the confounding emotions were ephemeral. The smoky flavor with the creamy texture made this dish delicious and the best evening snack ever. You may have it with regular pita or deep fry the pita. We love the later better.
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I eggplant (medium size)
1.5 tbl spns of tahini sauce
1 pod of garlic (medium size)
1 tsp of paprika (or less)
2-3 tsps of lime juice
1 tbl spn of olive oil
salt to taste
Heat the oven at 400 F. Make deep holes in the eggplant to let the steam out while it is cooking or else you will experience an explosion.
Keep the eggplant in the oven for 20 mins or so. remove it and let it cool.
Keep the stove (flame/coil) on medium heat. Keep the eggplant directly on the coil/flame. Keep rotating the eggplant so that the skin gets charred and the eggplant develops a smoky flavor.
Let the eggplant cool.
Skin the eggplant slowly and grind it with the rest of the ingredients.
Garnish with chopped coriander/parsley and olive oil.
Serve with pita bread or fried and crisp Pita.