Tuesday, January 12, 2010

Baba Ghanoush( Eggplant & Tahini Dip)

Photo courtesy of Lebanese Recipes

Baba Ghanoush also known as moutabal in certain parts of the Middle East is a smoky eggplant & tahini dip.It is a popular mezze dish throughout the Arab world that is served with Arab flatbread.In parts of Syria, yogurt is used in place of the tahini.
Sevings:1 1/2c
2 lbs. eggplants, broiled
2-3 garlic cloves, mashed
salt, to taste
3 Tbsp. tahina
juice of 2 lemons or more to taste
2-3 Tbsp. olive oil, for garnish
2 Tbsp. fresh parsley, finely chopped, for garnish

1. Peel the skin off the broiled eggplant and discard it.Put the eggplant in a colander with very small holes and mash it with a fork till all the juices run out.

2. Put eggplant into a mixing bowl, and add the garlic, salt(to taste),tahina, and lemon juice.Mix together to combine.Adjust seasonings if necessary.You can also use a food processor if you want a more smooth texture.

3.When evenly combined, put the baba ghanoush in a serving bowl and drizzle with olive oil and garnish with fresh parsley.Serve with arab flatbread.
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