Eggplant, also known as brinjal, is one of those fruits available all year long, so why not use brinjals to create something exciting and flavourful out of it. Brinjals are extensively used to dunk them into curries or make sabzis out of them, but have you ever tried making a dip using brinjals as the prime ingredient? Eggplant dip, better known as Baba Ganoush in Arabic, is a Levantine appetizer that is quite famous worldwide after originating from Middle-East cuisine. This dip is extra flavorful, creamy and rich in taste, typically eaten and relished alongside pita bread.

 The most traditional yet classic way it’s prepared is either by baking or broiling over an open flame, but to save you from the laborious task of cooking, we have shared a quick and fuss-free method of making this dip at home. Here goes the easiest recipe. 


  • 2 large brinjals
  • 2-3 tablespoon sesame seeds
  • Half cup hung curd
  • Salt as per taste
  • 2 tablespoon olive oil
  • 5-6 garlic cloves
  • 1-2 tablespoon grated beetroot
  • 1 tablespoon red chilli powder
  • 1 lemon

Method for preparation-

  • First, roast the brinjals in the pan and once it has become fully roasted, squeeze out the pulp from inside and then keep it aside.
  • Meanwhile, also roast sesame seeds and then add garlic cloves into them. After roasting, grind both to a smooth paste. Do add a tablespoon of freshly squeezed lime juice while scraping. 
  • Again take a mixer grinder, add brinjal pulp, grated beetroot, hung curd, salt as per your taste. In the end, mix it with sesame paste and then grind everything together to a smooth paste.
  • After grinding, add red chilli powder into the paste and pour olive oil on the top. Mix everything well.
  • Your eggplant dip is ready to be served and relished!

Spread it on your bread or use it as a dip to enjoy with nachos, french fries. Make sure always to store it in an airtight jar. Enjoy!