You can also pop the aubergines in the over al 200°C for about 15 minutes until they become soft and tender.
Note that the flavour won´t be smoky so it´s best to cook the aubergines on an open fire
Serves 4 Pax
1 bag of Mission Multigrain Tortilla Chips (170 gm)3 large Aubergines, sliced in half horizontally½ cup Olive Oil2 cloves Garlic, peeled1 Chili Padi1 tsp Salt½ tsp SugarA handful of Mint LeavesJuice of ½ LemonA few pinch of Sesame Seeds for garnishingSome chopped Mint Leaves for garnishingA drizzle of Olive Oil
Place the aubergine on a grill pan on medium heat with skin facing downwards, cook until skin blackens and aubergine is soft and tender for approximately 10 - 15 minutes.
Remove aubergines and place in a heat resistant bowl. Cover with cling film and let it steam and cool so it will be easier to remove blackened skin.
Once the skin of the aubergine is removed, chop it up and place it all in a food processor along with olive oil, garlic, chili padi, salt, sugar, mint and lemon juice and blend into a paste.
To serve, place dip in a tiffin bowl, garnish with sesame seed, some mint leaves and olive oil. Serve babaganush dip with Mission Multigrain Tortilla Chips
Find the best Recipe
Rate this Recipe
1. Roll over and click a star to rate (1 (lowest) to 5 (highest))
2. Please enter your comments below. 1000 character limit (Optional)
My Mission Food is a fast, free way to share ideas with other members, learn recipes, save time and money and make meal planning easier, Please register to start enjoying the benefits of My Mission Foods