To break away from lockdown fatigue, whipping up some excitement in your daily life is your safest bet. In times like these, donning a chef’s hat comes naturally. Whether you are a budding gastronomical guru or new to the kitchen, quick recipes paired with easy-to-follow steps are bound to bring joy. And our new series, #TnlTaste brings you just that, crafted straight from the countertops of your favourite food bloggersRecipe by Swayampurna Mishra

A banker by profession, Swayampurna Mishra‘s true love lies in the art of whipping delectable dishes. Her love for food dates back to when she would accompany her mother while cooking. Now, this self-taught photographer and food stylist also has a book to her name, which takes the readers through her instinctive yet delicious recipes.

For this episode of #TnlTaste, Mishra takes us straight to the Mediterranean side of the world with her quick and colourful Baba Ganoush recipe.

#TnlTaste Quick Recipe
Baba Ganoush


  • 3 Eggplants
  • 1 whole garlic
  • Cucumbers
  • Tomatoes
  • Parsley
  • Coriander
  • 1 tablespoon Greek yoghurt
  • 1 1/2 tablespoon Tahini
  • Za’atar
  • Cumin powder
  • Smoked paprika
  • Black pepper
  • Lemon Juice
  • Salt
  • Olives
  • Pomegranate


  • Wrap the garlic head in aluminium foil and roast it whole in an oven for 20 minutes.
  • Chop the cucumbers, tomatoes and parsley and set aside in a bowl.


  • Roast the eggplants directly on the gas stove till it chars on all sides.
  • Once roasted, remove the outer skin of the eggplant.
  • Next, remove the garlic peels and separate each clove.
  • Add the roasted garlic, roasted eggplant, Greek yoghurt, tahini, salt, black pepper, paprika, cumin powder, za’atar, and lemon juice in a blender and blitz well.


  • Transfer the baba ganoush to a bowl, and garnish with cucumber, tomatoes, pomegranate and parsley.
  • Serve with olives, a Mediterranean salad and some crackers.

Related: #TnlTaste: Learn How To Make A Yummy & Easy Oreo Milkshake With Food Blogger Neha Mathur