Monday, December 7, 2009

AHAR : Recipe for Baba Ganoush (Arabic Aubergine Dip)

You are what you eat! Hence Yoga emphasises that we eat small meals of fresh, healthy and wholesome food at regular intervals. AHAR or a Yogic diet is one of the pillars of yogic living. Praying before you eat, being thankful and grateful for all the people and circumstances which made it possible for this food on your plate; tends to make the food even more delicious!

I have always known the joys of eating but recently discovered the joys of cooking.. :) I lived in Oman for 2 years and being a vegetarian there were not many arabic food options. Mainly I would end up with salad, pita bread and the dips - humus and baba ganoush.

Here's the recipe for Baba Ganoush (Arabic Aubergine Dip)

INGREDIENTS:

A medium sized purple brinjal/ aubergine/ eggplant
2 spoons of tahini paste
Garlic
Ginger (optional)
Juice of 1 and a half big Limes
Olive oil
Salt to taste.

METHOD:

Wash aubergine, make small cuts in the aubergine and place the garlic cloves into these. Cut the stem. Put the aubergine on a skewer. On a slow gas flame, roast the aubergine till the skin gets brown and the steam comes out of the cuts with garlic inside. Once the insides are cooked. Remove skin and place the flesh and roasted garlic into a bowl. Add 2 tablespoons of tahini. Salt to taste. The tahini requires lemon and olive oil to help it to mix smoothly.

Add a sprig of parsley or mint on top and your dip is ready!

It combines really well with bread or chapati or pita and a salad.

Bon Apetit! :)

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