Sunday 26 October 2008

Brinjal Dip/ Baba Ghannouj/ Moutabal

1 large aubergine (Brinjal)
1 clove garlic, crushed
2 tablespoons tahini (Sesame paste)
1 teaspoon salt
1 tablespoon lemon juice
3 tablespoons natural yoghurt
2 teaspoons olive oil, for garnishing
Juice of half a lemon, for garnishing


  • Preheat oven to 180ºC (350ºF) for five minutes. Place whole Brinjal on a baking tray and bake for 45 minutes until outer shell is crisp and inside is soft. Set aside to cool for 20 minutes.

  • Split open the brinjal by cutting in the centre, and scoop out the flesh into a medium sized bowl. Discard the skin.

  • Next add the garlic, salt, lemon juice, yoghurt, tahini and mash by hand until a smooth puree is achieved, or place in a blender and pulse for 5 seconds.

  • Spoon onto a serving dish. Garnish with olive oil and lemon juice. Decorate with parsley, olives or paprika. Serve chilled or at room temperature with pitta bread.

This goes to Chutney / Dip Mania at Mane Adige

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  1. Never made this dip..WIsh you and your family a very happy Diwali Swapna

  2. This comment has been removed by the author.

  3. Thankyou Kamala for visiting my blog....Happy Diwali to you too!!!!


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