BEETROOT BABA GHANOUSH : Vegan Dip

BEETROOT BABA GHANOUSH : Vegan Dip
Baba Ghanoush is a Middle Eastern dish made of roasted eggplant. Baba Ghanoush is a Vegan dip serve with Arabic bread khaboos or Khubz. This dip is very popular in Syria, Egypt and in UAE. Main ingredients of this dip is roasted Eggplant and tahini. You can add, cumin, garlic or yogurt to make your own variation. The sweetness of eggplant enhanced be roasting it. Here is my twist in the recipe is adding some Beet root to enhance the color of Baba ghanoush.
INGREDIENTS
2 Medium size Eggplants
½ Beet root, boiled
2 tbsp. Tahini
2 tbsp. Olive oil
2 tbsp. Lime juice
Sea salt to taste
Pepper to taste, Optional
1 tsp. Sesame seeds for garnish
Parsley for garnish
METHOD
Grill eggplant till skin is dark in color. Cool and peel the skin and chop roughly.
Mix with beetroot, tahini, lime juice, salt and pepper and blend in the blender till smooth.
Place in the serving dish and add some olive oil on it. Garnish with parsley and sesame seeds.
Serve with Arabic bread or as a dip with main course.

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