Baba Ghanoush
Yudhika‘s tips
- Grilling the brinjals over hot coal gives the best flavour.
Ingredients
- 4 large brinjals
- 30ml light olive oil
- 50ml olive oil
- 5ml cumin seeds
- 1 large onion, finely chopped
- 5ml coarse salt
- 4 cloves garlic, crushed
- 2 green chillies, chopped
- 15ml Magic Masala
- 15ml lemon juice
- Handful of coriander, chopped
Here’s How
- Pierce the brinjals with a sharp knife and brush them with olive oil.
- Bake them in a hot oven or over charcoal until the skins are crispy and the flesh is soft.
- Place the brinjals in a zip seal bag and leave to cool down.
- Slice the brinjals in half and scoop out the flesh and discard the skin.
- Roughly chop the flesh of the brinjals.
- Heat 50ml olive oil in an pot.
- Add the cumin seeds and saute until they sizzle.
- Add the chopped onion and salt.
- While the onion is in the pan, crush the garlic and chilli in a mortar.
- When the onion is light golden brown, add the pounded chilli and garlic.
- Stir the brinjals into the fried onion and garlic.
- Continue stirring until the brinjal turns mushy.
- Add the magic masala and lemon juice.
- Garnish with fresh coriander.
- Stir well and serve with flatbreads as a dip or as a side dish along with meat, chicken or fish.