Baba Ganoush ; Desi Style!

UPDATE: When I wrote the below post, I was trying to put my own twist on a basic recipe that I knew. Since my readership has grown, my fine readers have enlightened me that the one below is very similar to Mutabaal, an authentic Syrian recipe. I however, have since updated my recipe.. so will continue to Call this for me the same name ( You can’t teach an old horse new tricks 😉 ). But I have thankfully learned so much for you all!

Read on to the original post:

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The first time I tried this dish, I was young and foolish, and excited to try new flavours! Anything that sounded obscure and punched my mouth with flavour was always a ‘Yes’! My mother being a strong advocate of ‘Anything can be cooked at home’, soon found the recipe and I was an avid learner to make and eat this yum mediteranian starter alongside.

The next time I made this recipe, was during the ‘Homic Years’ of my life, where I was supposed to cook and clean a rundown apartment in hopes of passing a bachelors degree. Sad to say, I never completed that task, but surprisingly still passed.

You can always google the recipe, or find ‘authentic’ ones on youtube. My recipe is more of a Pakistani taste touched favourite.

Baba Ganoush:

Take one big firm Eggplant, washed and dried. Bake it in an Oven-proof dish for about an hour at moderately hot oven. Bake until the skin colour changes, and the eggplant is squishy soft to touch. Let it cool on the counter, until easy to touch and peel. A good trick is to cover it with a cling film, as that allows the skin peeling to be easier.

Once the eggplant is cool, mash it with a fork. I like the stringy texture, so will not use a blender to do this. While mashing, add the following:

Tahini (Sesame paste) 1 TBSP

1 small garlic pod crushed

4-6 TBSP of lemon juice (as per your taste)

1/2 tsp of salt (adjust to taste)

1/2 tsp of Chat Masala (I used the Shan brand)

1/2 tsp dried chilli flakes (I used the Costco brand)

1/2 cup of Olive Oil (adjust to your taste)

1-2 TBSP of yogurt

If you like, Pomegranate seeds and Samak to top at the end.

You will end up with a mix which has come together and becomes whitish in colour. You will end up with a consistency of  of a thick sauce.

Dish it up in a colorful bowl, and serve with your choice of crisped bread, crackers or as I choose to have natura Blue Potato baked Chips.

Sahtaein!