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BABA GANOUSH RECIPE

BABA GANOUSH RECIPE (LC14244 ) - Char grilled aubergine made into a dip, served with pomogranate syrup


Prep Time : 15
Cooking Time : 30
Resting Time : 45 Min

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Ingredient

Onions

100 grams

Finely chopped

Tomatoes

200 grams

Finely chopped

Red bell peppers

75 grams

Finely chopped

Green Capsicum

75 grams

Finely chopped

Eggplant

1 kilograms

None

Olive oil

100 milliliter

Lemon salt

10 grams

Pomegranate syrup

25 milliliter

Pomegranate

50 grams


How to make BABA GANOUSH RECIPE recipe

1. The ingredients quantity can be set as per your serving requirements. We recommend you set before you start cooking.

2. Finely chop the onions & tomatoes into small cube pieces.

3. Discard the bell peppers seeds & chop into small pieces.

4. Place the Eggplant in the grill rack, 4 to 5 inches from the flame.

5. Turn frequently on both sides for 10 - 15 minutes or until the skin blackens & the flesh turns soft.

6. Remove from the flame, let cool slightly & peel off the skin.

7. Discard the eggplant stem & finely chop the pulp into small pieces.

8. Transfer the chopped eggplant in a mixing bowl & using masher, mash the eggplant to a paste.

9. Now combine together chopped tomatoes & mixed bell peppers in the mashed eggplant.

10. Add olive oil, salt & chopped onions in the bowl.

11. Add lemon salt & give a mix until it creamy.

12. Transfer the mixture to a serving plate & drizzle the olive oil over the top.

13. Garnish the mixture with pomegranate syrup and pomegranate seeds around the sides.

14. Before serving garnish with fresh mint leaves on the top.


Equipment

Chopping Board

Knife

Mixing bowl - glass

Potato Masher

Roaster


Cuisines

Middle Eastern Recipes