Baba Ghanoush
This one really depends on how you treat the brinjal. The more you roast it, the more it softens and takes on that deep, smoky flavour.
Cook time : 30 min
|
Serves : 4-6
|
Guilt Free : 8/10
|
Cook time : 30 min | Serves : 4-6 | Guilt Free : 8/10 |
Ingredients
1 large smoked brinjal
4 cloves garlic
½ cup Greek yoghurt
1 tbsp olive oil
1 tbsp lemon juice
Salt
Method
Roast the brinjal directly over a flame until it softens completely and the skin chars. It should almost collapse.
Do the same with the garlic.
Let everything cool, then peel the brinjal and add it to a blender along with the garlic.
Add the drained yoghurt, olive oil, lemon juice, and salt, and blend again. Garnish with olive oil, pomegranates and sumac powder.
Pro Tip - The smokiness is what carries this dish. Don’t rush that first step.
