It feels I have been staying Gulf region forever, I still remember coming here immediately after getting married and that I tell is many moons ago. But I am not complaining, I love this place, I call it my home. I wonder when knowingly or unknowingly India become my second home. Whenever I go back to India for vacations, after few days I do get homesick and long to come back here.
I been fortunate to meet amazing bunch of friends here, who are more than friends to me. I miss them, miss my home and last but not the least, I miss amazing food. I have fallen in love middle eastern cuisine.
There is so much more than Hummus and Falafel in middle eastern cuisine. Today I am sharing one of the dip which is a must have in mezza platter, Baba Ganoush. It is very much similar to our desi Baingan ka Bharta but the taste mild nothing like the bharta which is heavy on spices. By the way I also love baigan ka bharta too, its so yum.
For this dip the eggplant is roasted over bbq but these I prefer using my air fryer to do this job. The flesh of roasted eggplant is used along with Tahini ( sesame seed paste). Normally this dip served with pita bread, but in fusion cooking can use it in multiple way. I like to use for sandwiches and crostini. It is a prefect snack for kids tiffin as well.
1 big eggplants
2 tbsp tahini
Juice of one lemon
2 garlic cloves ( thinly sliced)
1/2 tsp salt
2 tbsp chopped parsley leaves
2 tbsp olive oil
For garnish fresh olives, pomegranate seeds and parsley leaves.
Prick the eggplant with fork all over and insert the slices of one garlic inside the eggplant.
Smear the eggplant with 1/2 tbsp olive oil and roast it over open flame or broil it in the oven until the eggplant is cooked. It will take around 15-18 minutes.
Keep it aside to cool down. Once its cold cut eggplant into halves and scoop out the flesh out.
In food processor pulse remaining ingredients. When all get into chunky paste add flesh if eggplant and give final pulse but don’t make it fine paste.
Transfer Baba Ganoush in serve bowl and drizzle with olive oil and garnish it with olives, pomegranate seeds and parsley.
Serve with Pita bread or carrot, cucumber and celery sticks.