Baba
Ganoush is a dish made out of Eggplant/Aubergine/Kathrikkai, along with tahini paste, garlic, lemon juice and olive oil. The Eggplant/Aubergine is baked or
broiled over an open flame and the skin is peeled out. This is done to make the
Eggplant pulp soft and to get a smoky taste. It is a very common and popular
dip eaten along with kuboos/pita bread in the Middle East. I have had this Baba
Ganoush several times in Lebanese restaurants when I used to live in USA. Another
very similar and authentic dip/chutney made in Tamil Nadu [South India] is the
Sutta Kathrikkai Chutney which also has the smoky taste along with Indian
spices and seasoning. Do check out the Tahini Paste which is the base for the
Baba Ganoush and also try out the Sutta Kathrikkai Chutney – South Indian
version of Baba Ganoush.
Here’s
how to make Baba Ganoush with step by step photos…