Baba ganush is an Eastern Mediterranean spread very similar to Humus but made of roasted mashed eggplant. Tahini, olive oil, lemon and seasonings add to the charred taste of eggplant. It is mostly used as salad dip with pita bread and other breads.
1 Tablespoon Coriander Leaves
2 Tablespoon Olive Oil
1 Juiced Lemon
2 Teaspoon Salt
4 Cloves Garlic
1 Teaspoon Red Chili Powder
1 Pinch Dried Mint
2 Tablespoon Tahini Sauce
Roast the Brinjal to char its skin using an oven or gas burner.
Let it sit to cool down and then remove the stem and the skin.
Also remove excess seeds if it has too many as seeds make it bitter.
Add the crushed garlic and salt and mash it with the help of a potato masher.
Add lemon juice, Tahini sauce, red chili powder and olive oil and use the whisker to mix it well.
Cover it and let it sit in the fridge for 2-3 hours.
Remove it from the fridge and transfer to the blender.
Add the curd, dried mint, chopped coriander and blend it to make a creamy paste.
Garnish with olive oil and fresh chopped coriander