See Also: Appetizers · Cooking Club · Side Dishes
Baba Ghannooj
From Dorothy McNett's recipes at www.dorothymcnett.com. 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.
