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Lebanese baba ghanoush
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| Artist: |
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| Categories: |
Arabic, Dips & Spreads, Lebanese, Middle Eastern, Vegetables |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1
| large | Eggplant, unpeeled, about 1 | | | -lb | | 1
| large | Clove garlic, peeled and | | | -crushed | | 2
| tbsp | Tahini (sesame paste) | | 1/2
| | Lemon or to taste , juice of | | | Salt to taste | | | Garnishes: | | 3
| tbsp | Olive oil | | | Pita bread cut into wedges | | | Chopped parsley |
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Procedures:
| 1 | Using a fork, poke the eggplant at least a dozen times. | | 2 | Place on a bking sheet and broil on all sides about 4 to 5 inches from the source of heat. | | 3 | Turn often until the eggplant is browned nicely all over. | | 4 | Total time will be about 45 minutes. | | 5 | Remove the eggplant from the broiler and allow to cool for a few mintues. | | 6 | Cut the eggplant in half lengthwise, and scoop out the soft insides, discarding the browned peel. | | 7 | In a bowl mash the eggplant and the remaining ingredients, except the garnishes, with a fork. | | 8 | Do not use a food processor or blender as you do not want too smooth a paste. | | 9 | Serve on a plate with the oilve oil and parsley sprinkled over the top. | | 10 | Guests dip the bread wedges into the baba ghanoush and go directly to heaven without passing go! serves 4-6 as an appetizer. |
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