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Cooking with Lounge | Babaganoush--a Mediterranean dip

Cooking with Lounge | Babaganoush--a Mediterranean dip
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First Published: Mon, Feb 23 2009. 12 51 AM IST
Updated: Mon, Feb 23 2009. 12 51 AM IST
Babaganoush
Ingredients:
30g Lemon juice
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/Content/Videos/2009-02-23/Babaganoush.flv
2 (about 500g) Aubergine (roasted)
60g Olive oil
2 cloves Garlic (crushed and chopped)
50g Tahini
20g Parsley (chopped)
Salt to taste
For garnish
Parsley sprig
Pomegranate seeds
Method:
Peel and coarsely chop the roasted aubergines. Crush and chop two garlic pods and mix with aubergines. Add lemon juice, tahini (paste of ground sesame seeds , available at stores), olive oil, salt, and chopped parsley. Mix well. Leave in the refrigerator for an hour. Spread on a plate, make indents with a spoon and add drizzle olive oil on top. Garnish with a parsley sprig and pomegranate seeds.
seema.c@livemint.com
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First Published: Mon, Feb 23 2009. 12 51 AM IST