Pageviews past week

Thursday, November 23, 2017

Baba Ganoush With a Heatlhy Twist






Baba Ganoush is a levantine dish which is made from roasted eggplant mixed with Tahini paste and flavored with various seasoning, I gave a healthy twist by adding smoked beetroot. Rich smoky baba ganoush served as a dip with any type of chips, bread or you can also serve with any snacks.

I gave little healthy twist by  adding smoked beetroot which is very healthy and iron rich vegetable.



preparation time :- 10 minutes

cooking time :- 30 minutes

serve :- 4 








सामिग्री :- 


  1. गोल और बड़े बैंगन २ नग 
  2. चुकंदर १ बड़ा 
  3. नमक स्वादानुसार 
  4. ओलिव आयल २ बड़े चम्मच 
  5. ताहिनी पेस्ट १/३ कप 
  6. लहसुन की कली ४ नग 
  7. पैपरिका पाउडर १ छोटा चम्मच 
  8. नीबू का रस २ बड़े चम्मच 
  9. धनिया पत्ती सजाने के लिए 

विधि :- 


  1. सबसे पहले बैंगन धोकर गैस पर खुली आंच पर भून लें और अलग रखें। 
  2. चुकंदर छीलकर धो लें और फिर इसे लोहे की रैक रख कर गैस पर भून लें और फिर छोटे टुकड़े कर इसे मिक्सी में पेस्ट बना लें। 
  3. बैंगन का छिलका उतार कर अच्छी तरह से मैश कर लें, अब इसमें १/१/२ बड़ा चम्मच ओलिव आयल, नमक, पैपरिका पाउडर, नीबू का रस और तहिनी को मिलाकर अच्छी तरह से एकसार कर लें. 
  4. इसमें चुकंदर का पेस्ट मिला लें। 
  5. एक बाउल में निकाल कर ठंडा होने दें, ऊपर से और ओलिव आयल फैलाते हुए डालें. 
  6. धनिया से सजा कर सर्व करें।


Ingredients :-



  1. eggplant 2 numbers
  2. beetroot 1 number
  3. salt to taste
  4. olive oil 2 tbsp
  5. tahini paste 1/3 cup
  6. garlic cloves 4 numbers
  7. lemon juice 2 tbsp
  8. paprika powder 1 tsp 
  9. coriander leaves for garnish 

Livogen 


Method :- 


            1.Roast the eggplant over an open flame, Was and peel the beetroot and roast on a wire rack.

            2.Once the beetroot cools completely blend it to a smooth paste and set aside.

            3.Transfer the eggplant in a bowl, cover it and set aside for 5 minutes. now discard the skin of  eggplant and cut into small pieces.mash with fork and mix with salt, lemon juice, tahini paste, garlic, paprika powder, 1/1/2 tbsp olive oil and beetroot paste.

             4.Transfer to a bowl drizzle the top with more olive oil, garnish with coriander leaves.



Note :- store in an airtight container and place in refrigerator for 4 to 5 days.

13 comments:

  1. A unique and tasty sounding condiment. Love how you've added roasted beet to the basic ganoush. Would love to have this with pita bread or breadsticks.

    ReplyDelete
  2. I loved this beet babaganoush, ji... What an innovative way to add the roasted beet in this recipe. Loved the colour too.

    ReplyDelete
  3. An easy dip to pair with your snacks. Love the healthy twist of addition of smoked beetroot and this gave a lovely color

    ReplyDelete
  4. Roasted eggplant and smoked beetroot sounds awesome and looks delicious as well. You packed a real deep flavor in this Ji. Great recipe.

    ReplyDelete
  5. Wonderful recipe ji. Addition of beetroot has made it tastier and healthier.

    ReplyDelete
  6. Lovely twist to the traditional baba ganoush . Adding roasted beets adds a nice colour and taste to the condiment. Just need some pita bread to polish it off.

    ReplyDelete
  7. That’s really a flavorful combo, roasted eggplant and smoky beetroot sounds absolutely yummy & looks beautiful as well. Great dip perfectly going with all snacks. I loved this twisted version.

    ReplyDelete