Brinjal Dip

Brinjal Dip


1 person made this

About this recipe: This is the famous 'baba ganoush' from Egypt. It's called 'moutabal' in the Lebanon. Roasting the brinjal gives it a mellow flavour.

Brenda Houghton

Serves: 6 

  • 500 g (2 cups) brinjal
  • 1 tablespoon chopped fresh coriander
  • 1-2 cloves garlic, crushed
  • 1 tablespoon lemon juice
  • 4-6 tablespoons curd
  • Salt and black pepper

Prep:25min  ›  Cook:15min  ›  Ready in:40min 

  1. Heat the oven to 200°C. Roast the brinjal in the oven or on open flame for 15 minutes, until the skin is blistered and charred, turning it over halfway through.
  2. Place the brinjal in a bowl, seal with cling film and leave to cool for 10 minutes. Peel off the skin, then place the flesh in a sieve and press it lightly to squeeze out any excess liquid. Transfer the flesh to a mixing bowl.
  3. Mash the brinjal thoroughly with a fork or potato masher, stir in the coriander, garlic, lemon juice and curd and blend well. Season to taste and add a little more crushed garlic if desired.

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