Side Pannel
Baba Ghanoush (Eggplant Appetizer)
Baba Ghanoush (Eggplant Appetizer)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Appetizers
Ingredients List
- 2 Eggplants, about 1 1/2 lbs.
- 1/4 c Lemon juice
- 1/4 c Tahini (sesame seed paste)
- 2 Cloves garlic, crushed
- Salt to taste
- Olive oil
- Freshly chopped parsley,
- Paprika or pomegranate
- Seeds to garnish
Directions
1. Preheat oven to 400 degrees F. Cover baking sheet with foil. Wipe
eggplant and pierce with point of sharp knife. Place on prepared baking
sheet and bake in preheated oven 35 to 45 minutes. When cool enough to
handle, peel eggplants and remove seeds. Place in container of food
processor and sprinkle with lemon juice to keep from browning.
2. Add tahini, garlic, and salt. Process until smooth.
3. Spread onto serving platter and pour small amount of olive oil over
top. Garnish with chopped parsley, paprika, or pomegranate seeds. Serve
with warmed pita bread and crudites. Cover and store in refrigerator.
Notes: Baba ghanoush is a traditional dish of Lebanon and Syria, and is
often served with raw or blanced vegetables. The combined flavors of
eggplant, garlic, and lemon juice are very Mediteranean. For a smokey
flavor, grill eggplant over hot charcoal instead of baking in the oven.
Variation: In Greece, olive oil is used instead of tahini. In Syria
yogurt is added for a lighter tasting dish. In Turkey it is called Hunkar
Begendi, tahini and garlic are omitted and 1 cup white sauce and 1/3 cup
grated cheese are mixed into the eggplant and heated before serving.
eggplant and pierce with point of sharp knife. Place on prepared baking
sheet and bake in preheated oven 35 to 45 minutes. When cool enough to
handle, peel eggplants and remove seeds. Place in container of food
processor and sprinkle with lemon juice to keep from browning.
2. Add tahini, garlic, and salt. Process until smooth.
3. Spread onto serving platter and pour small amount of olive oil over
top. Garnish with chopped parsley, paprika, or pomegranate seeds. Serve
with warmed pita bread and crudites. Cover and store in refrigerator.
Notes: Baba ghanoush is a traditional dish of Lebanon and Syria, and is
often served with raw or blanced vegetables. The combined flavors of
eggplant, garlic, and lemon juice are very Mediteranean. For a smokey
flavor, grill eggplant over hot charcoal instead of baking in the oven.
Variation: In Greece, olive oil is used instead of tahini. In Syria
yogurt is added for a lighter tasting dish. In Turkey it is called Hunkar
Begendi, tahini and garlic are omitted and 1 cup white sauce and 1/3 cup
grated cheese are mixed into the eggplant and heated before serving.
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