Saturday, 31 October 2015

Baba Ganoush, (Mutabal batinjan) Augergine dip - recipe

I  love sauces and dips with my food. It is something we often use in the Swedish cuisine as well as the Middle Eastern. The baba ganoush which is an aubergine dip is a popular dip in my family. We make it often when we have celebrations as it is a great side dish or together with other smaller dishes for a meza. The meza generally includes kebabs, grilled meat, different types of salad like fattoush or tabbouleh and bread. It can also just be eaten on its own with pita bread. This is my take on it which always includes greek yoghurt to make it more creamy.

1 aubergine
1 tsp garlic powder
1 tbsp greek yoghurt
1 tsp lemon juice
1 tsp tahini paste
pinch of salt

1. Begin by poking holes in the aubergine using a fork little everywhere on it. Then grill it on the gas hob directly if you you have gas stove or let it bake in the oven under the grill until it is very tender and burnt.

2. Let it cool down and peel of the burnt skin. It should easily peel off. Put the aubergine in a bowl and mash it up. It should look like the photo below.

3. Add the remaining ingredients and mix. Use a handheld mixer to make it smooth.  

4. Once then serve it chilled in smaller bowl and sprinkle pomegranate seed on top. The sweetness of the seeds goes really well with the saltiness from the dip. I love this sweet and salty combo. Generally I serve it with pita bread, but you can also use any vegetables you like, just cut them into sticks and dip.


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