Baba Ganoush Wraps

These dips are traditionally made with large Eggplants, I’ve used medium sized ones.. you can also try with our Indian Brinjals, except its quite a lot of work. First these eggplants needs to rubbed with oil and roasted in open fire or baked in oven. This method has been already given with pictorial presentation under this recipe Baingan Bharta, check for roasting techniques and other options.

When done, scoop the flesh carefully and mash it or run in your processor for a couple of pulses. This step is not really necessary if you’re using it for wrap. For dips its pureed with masala items and then served. Choice is yours.

For the chunky gravy, heat oil in a pan, splutter cumin seeds, toast the sesame seeds for few seconds. Add the chopped onions and green chilies. Fry them till translucent, now add ginger garlic paste along with chopped tomatoes. Let cook for few minutes. Add the scooped eggplant pulp along with turmeric, red chili powder, coriander powder and salt. Fry until everything blends to form a chunky gravy. Switch off. Now you have two options 1. Puree this to smooth paste along with lemon juice or 2. Partially blend with lemon juice.  I’ve opted for the second one and partially pureed  in my blender, garnished with chopped coriander leaves.

For the wrap, warm up Chapatis, apply this pureed paste all over, line up with sliced onions, stuff some coriander leaves with stalks, place few sliced boiled eggs, roll and gobble.