BABA GANOUSH RECIPE (LC14244 ) - Char grilled aubergine made into a dip, served with pomogranate syrup
The ingredients quantity can be set as per your serving requirements. We recommend you set before you start cooking.
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Finely chop the onions & tomatoes into small cube pieces.
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Discard the bell peppers seeds & chop into small pieces.
Red bell peppers
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Place the Eggplant in the grill rack, 4 to 5 inches from the flame.
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Turn frequently on both sides for 10 - 15 minutes or until the skin blackens & the flesh turns soft.
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Remove from the flame, let cool slightly & peel off the skin.
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Discard the eggplant stem & finely chop the pulp into small pieces.
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Transfer the chopped eggplant in a mixing bowl & using masher, mash the eggplant to a paste.
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Now combine together chopped tomatoes & mixed bell peppers in the mashed eggplant.
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Add olive oil, salt & chopped onions in the bowl.
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Add lemon salt & give a mix until it creamy.
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Transfer the mixture to a serving plate & drizzle the olive oil over the top.
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Garnish the mixture with pomegranate syrup and pomegranate seeds around the sides.
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Before serving garnish with fresh mint leaves on the top.