Whipped Babaganoush

babaganoush · eggplant · greek · greek recipe · mutabal

Eggplant dips are what I absolutely adore on a grazing platter. Growing up in the middle east as a vegetarian, this vegetable really took centerstage in many meals. Authentic babaganoush has more chunkier pieces of the eggplant, whereas mutabal is smoother. This one is a whipped concoction which makes it even smoother, and the addition of chili vinegar really brings in a zing!

This one is adapted from Samin Nosrat’s cookbook, Good Things.

Chili vinegar recipe: https://www.kitchentherapy.in/blogs/dips-condiments/chili-vinegar

INSTRUCTIONS

1 Roast the eggplant on open flame until the skin has blackened

2 Set aside and let cool before peeling off the skin

3 Whip it up in blender with the rest of ingredients

4 Serve cold with lavash or crudites

ingredients

2-3 medium sized eggplant (round shaped, for bharta)
1/3 cup tahini
1 tbsp extra virgin olive oil
½ tbsp – chili vinegar – optional – search for chili vinegar on the website! https://www.kitchentherapy.in/blogs/dips-condiments/chili-vinegar
1-2 tsp lemon juice
¾ tsp salt

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Whipped Babaganoush

INSTRUCTIONS

ingredients

French Onion Dip

Babaganoush

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