My Gran makes her special special ‘bina chaaunk ka baingan bharta’ where she roasts the aubergines, peels and mashes them but does not further cook or temper them as is usually done in case of ‘Baingan ka Bharta’. She simply adds fine chopped tomatoes, onions, green chillies and fresh coriander along with some spices and serves it with a generous squeeze of lime. When I read up the recipes for Baba Ghanoush/Ghanouj, it reminded me of Naani style baingan bharta. And I got to say they are close,almost identical in fact!
I am amazed at the way food finds echoes across boundaries.
I made Baba Ghanoush with the green aubergines rather than the dark ones as they are slightly sweeter and milder than the other ones.
1 medium Aubergine/brinjal , dark or green any will do
1 Tbsp Pomegranate molasses
2 Tbsp chopped walnuts
A clove of garlic
½ tsp salt (or to taste)
1 small tomato
2 Tbsp parsley, chopped (can use fresh coriander if parsley not available)
A few drops of white vinegar or a dash of lime (Can skip if tomato is tart)
Alternatively slice into two and char it under a hot grill. Peel, remove the seeds and mash it once it cools down a little.
Leave it in a colander for about 15 minutes so that the excess liquid drains off. This will ensure a thick and creamy dip rather than a watery one.
Blend the aubergine mash and all the other ingredients in the food processor till you get a coarse paste.
Drizzle with some olive oil. Garnish with some parsley, olives and a tomato rose.
Serve cold with warm pita bread wedges, nachos and crackers.
Mutabal is another dip which is made with smoked aubergine and the method to prepare it is similar to Baba Ghanoush
The ingredients for Mutabal are
Blend the aubergine mash and all the other ingredients, apart from olive oil, in the food processor till you get a coarse paste.
Drizzle with some olive oil.
Recipe sources- Mama’s Lebanese Kitchen and Syrian Foodie in London.