1 Comment @CraftingCulinaryJourneys_VRI 3 months ago Eggplant Dip (Baba Ghanoush Style with Veggie Twist)Ingredients:1 large eggplant1–2 tablespoons olive oil1 small tomato, finely chopped1 spring onion, finely chopped1 tablespoon lemon juice (adjust to taste)Salt – to tasteBlack pepper powder – to tasteFresh coriander leaves – finely choppedInstructions:1. Roast the Eggplant:Pierce the eggplant with a fork in a few places.Roast it directly over a gas flame or in the oven (at 220°C or 430°F) until the skin is charred and the flesh is soft.Let it cool, peel off the skin, and mash the flesh with a fork or blend it slightly for a smoother texture.2. Prepare the Mix:In a bowl, combine the mashed eggplant with olive oil and lemon juice.Add chopped tomato, spring onion, salt, and pepper.Mix well and garnish with fresh coriander.3. Chill (Optional):Let it sit for 15–20 minutes to let the flavors meld, or serve immediately.How to Eat It:Dip: Serve with pita bread, crackers, or veggie sticks (carrots, cucumber, etc.).Spread: Use it as a spread in wraps, sandwiches, or on toast.Side Dish: Serve it as a refreshing side with rice or grilled meats.Write A CommentYou must be logged in to post a comment.
@CraftingCulinaryJourneys_VRI 3 months ago Eggplant Dip (Baba Ghanoush Style with Veggie Twist)Ingredients:1 large eggplant1–2 tablespoons olive oil1 small tomato, finely chopped1 spring onion, finely chopped1 tablespoon lemon juice (adjust to taste)Salt – to tasteBlack pepper powder – to tasteFresh coriander leaves – finely choppedInstructions:1. Roast the Eggplant:Pierce the eggplant with a fork in a few places.Roast it directly over a gas flame or in the oven (at 220°C or 430°F) until the skin is charred and the flesh is soft.Let it cool, peel off the skin, and mash the flesh with a fork or blend it slightly for a smoother texture.2. Prepare the Mix:In a bowl, combine the mashed eggplant with olive oil and lemon juice.Add chopped tomato, spring onion, salt, and pepper.Mix well and garnish with fresh coriander.3. Chill (Optional):Let it sit for 15–20 minutes to let the flavors meld, or serve immediately.How to Eat It:Dip: Serve with pita bread, crackers, or veggie sticks (carrots, cucumber, etc.).Spread: Use it as a spread in wraps, sandwiches, or on toast.Side Dish: Serve it as a refreshing side with rice or grilled meats.
1 Comment
Eggplant Dip (Baba Ghanoush Style with Veggie Twist)
Ingredients:
1 large eggplant
1–2 tablespoons olive oil
1 small tomato, finely chopped
1 spring onion, finely chopped
1 tablespoon lemon juice (adjust to taste)
Salt – to taste
Black pepper powder – to taste
Fresh coriander leaves – finely chopped
Instructions:
1. Roast the Eggplant:
Pierce the eggplant with a fork in a few places.
Roast it directly over a gas flame or in the oven (at 220°C or 430°F) until the skin is charred and the flesh is soft.
Let it cool, peel off the skin, and mash the flesh with a fork or blend it slightly for a smoother texture.
2. Prepare the Mix:
In a bowl, combine the mashed eggplant with olive oil and lemon juice.
Add chopped tomato, spring onion, salt, and pepper.
Mix well and garnish with fresh coriander.
3. Chill (Optional):
Let it sit for 15–20 minutes to let the flavors meld, or serve immediately.
How to Eat It:
Dip: Serve with pita bread, crackers, or veggie sticks (carrots, cucumber, etc.).
Spread: Use it as a spread in wraps, sandwiches, or on toast.
Side Dish: Serve it as a refreshing side with rice or grilled meats.