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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Pierce the eggplant with a fork and stuff the garlic cloves into it.
Roast the eggplant over an open flame until charred.
Cover with foil and let it rest for 10 minutes.
Peel off the charred skin and mash the pulp into a smooth paste.
Mix in the chopped onion, green chillies, and coriander.
Add the garlic powder, cumin powder, oregano, salt, pepper, and tahini. Mix well and chill.
Cook the chicken shawarma until fully cooked and fragrant.
Serve the baba ganoush with the chicken shawarma and a side of fattoush salad.
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For a smokier flavor, roast the eggplant over a charcoal grill.
Adjust the amount of green chillies to your spice preference.
Can I use a different protein instead of chicken?
Yes, you can substitute chicken with beef or lamb for a different flavor.
How do I know when the eggplant is fully roasted?
The eggplant is done when the skin is charred and the flesh is soft.
Can I make the baba ganoush ahead of time?
Yes, baba ganoush can be made a day in advance and stored in the refrigerator.
What can I use if I don't have tahini?
You can substitute tahini with peanut butter or omit it entirely for a different taste.
Is it necessary to chill the baba ganoush before serving?
Chilling enhances the flavors, but it can be served immediately if preferred.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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