Baba Ghannooj Recipe

From Dorothy McNett's Recipe Book.

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Baba Ghannooj

From Dorothy McNett's recipes at This dip or spread is one of many Middle Eastern appetizers. Serve with flat bread, crackers, or even sliced apples and more.

1 medium eggplant (about 1 pound)
4 tablespoons Lebanese Taratoor sauce (see recipe)
1/4 cup lemon juice
1 teaspoon fine sea salt
1-2 tablespoons extra virgin olive oil
1/4 cup finely chopped green onions
1-2 tablespoons finely chopped flat leaf parsley
bread and or crackers for serving
sliced apples for serving

With a fork, prick the eggplant skin in several places and then roast it over an open flame or under a broiler, until the skin chars and begins to crackle. (This takes 10-12 minutes on the open flame watching it carefully and turning often, and 10 - 20 minutes on a baking sheet under the broiler. ) Allow the eggplant to cool so that you can handle it, and then remove the peel. Cut it in half, chop finely and place in a bowl, mashing the eggplant with a potato masher or spoon. Beat in the taratoor sauce, lemon juice, and salt. Taste, adding more salt or lemon as needed for a great taste pleasing to you. Spread the mixture on a beautiful serving plate and sprinkle with olive oil, onions, and parsley. Serve with bread, crackers, etc.

Recipe created 2011-04-03.

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