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

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

Set Ingredient

5

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

Serves
5
Serves

Step 1 / 13

5

Finely chop the onions & tomatoes into small cube pieces.

Onions

100 Grams

Finely chopped

Tomatoes

200 Grams

Finely chopped

Step 2 / 13

5

Discard the bell peppers seeds & chop into small pieces.

Red bell peppers

75 Grams

Finely chopped

Green Capsicum

75 Grams

Finely chopped

Step 3 / 13

5

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

Eggplant

1 Kilograms

Step 4 / 13

5

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

Step 5 / 13

5

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

Step 6 / 13

5

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

Step 7 / 13

5

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

Step 8 / 13

5

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

Step 9 / 13

5

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

Olive oil

100 Milliliter

Step 10 / 13

5

Add lemon salt & give a mix until it creamy.

Lemon salt

10 Grams

Step 11 / 13

5

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

Step 12 / 13

5

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

Pomegranate syrup

25 Milliliter

Pomegranate

50 Grams

Step 13 / 13

5

Before serving garnish with fresh mint leaves on the top.

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BABA GANOUSH RECIPE


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