Brinjals, in another delish avatar!


Baba ganoush
This dip is almost magical and goes with anything from bread to methi parathas

What is it about brinjals that makes people go ‘yuck’? I don’t get it, honestly I don’t. The vegetable has such a lovely deep purple colour that it instantly grabs your attention and I think that the best part about the brinjal or baingain or aubergine or egg plant, whatever you call it, is that it is so, so versatile. Think about it this way – almost every cuisine in the world boasts of one egg plant dish or the other, we have the moussaka, then there’s the egg plant parmigiana and then there’s the egg plant and chick pea stew.

Why if you look at just Indian food there’s a multitude of dishes using the humble baingain – the bhagara baingan, baingan ka bharta, gutti vankiya, bharleli vangi and this is one veggie that’s liberally used in staples like sambar. Okay, enough about the various avatars of the brinjal, here’s a recipe for this one dip that’s so lip smacking-ly yummy that you’ll have a convert even in the most discerning of brinjal haters! I can vouch for that because I’ve seen it happening. 
1 big brinjal, the long bharta variety
2 cloves of garlic, minced
1 1/2 tbsp of sesame seeds, dry roasted and powdered (or you can use 1 tbsp of Tahini paste) + 1 tsp of sesame seeds roasted in some olive oil – for the garnish
1/4 tsp of jeera powder
Juice of half a lemon
Salt to taste
Olive oil 
Roast the brinjal over an open flame until the skin is blistered and starts becoming dark, ensure this is done evenly. Allow the vegetable to cool down for a while. Slice it into half, length-wise, drizzle with some olive oil and salt and then grill it in the oven (flesh side up) for about 10-15 minutes at 160 degrees celsius or until the flesh becomes soft. Remove the brinjals from the oven and allow them to completely cool down. 
Now, peel the skin off and transfer the pulp into a bowl. Mash the pulp well with the back of a spoon and add the rest of the ingredients. Mix well and adjust the seasoning. Chill for a while in the fridge and sprinkle the rest of the sesame seeds just before serving. Serve with pita bread or crackers. I served this with some warm, fresh khubbus and some hummus. 
Hummus (left) and Baba ganoush
You can use this as a sandwich spread too, if you have left-overs. But that’s highly unlikely!

I’m sending this post to Sumee’s Bon Vivante event


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