Baba ganoush with Indian Flavour

Here I am going to give this levantine dish of eggplant(aburgin/brinjal) a Indian flavour. Though olive oil is being used in the original dish here I am using vegetable oil and few groundspices which are readily available in our kitchen selves.

Serving: 2

Prep time: 30 minutes

Cooking Time: 15 minutes

Ingredients:

1. 1 Large Aburgin( Eggplant/Brinjal)
2. 1 medium onion (Julian cut)
3. 4 cloves garlic ( finely chopped)
4. 1 inch ginger( finely chopped)
5. 1 green chilli
6. 1 medium tomato ( finely chopped)
7. 2 tbsp yougrut
8. 3 tbsp vegetable oil
9. 1/4 tsp garam masala
10. 1/4 tsp coriander powder
11. 1/4 tsp turmeric powder
12. Salt to taste

Now we have all our ingredients ready. Lets get Cooking

Method:

1. Cut the aburgin lengthwise into halves. Rub one tablespoon of oil on both sides
2. Set the oven in 180 degree centigrade and cook in the oven for about 20-25 minutes until soft
3. Now remove the skin and cut into small chunks( you can mash if you like so)
4. Put a frying pan on medium heat and add 2 tablespoon of vegetable oil
5. Once oil is ready put chopped ginger garlic and green chilli and cook for a minute and then add onion into the pan.
6. Sauté the onion and add chopped tomato and all the dry spices. Cook the mix for about 5-7 minutes until all the spices mix together.
7. Now add the aburgin and cook for 2-3 minutes. Add 1 table spoon of yoghurt, mix well with aburgin and remove from heat.
8. Garnish baba ganoush with other one table spoon of yoghurt and any fresh herbs like parsley or coriander.

Wrap this in a tortilla with lettuce bed and have it as quick healthy lunch. Hmm... yummy :-)