Baba Ghanoush (Moutabbal)
January 5, 2014
A smoked eggplant dip eaten with pita bread or as part of the mezze platter
Cuisine
Middle Eastern
Course
Chutney
Serves
2
Method
Roast
Difficulty
Hard
Cook Time
30 minutes
- Cuisine Middle Eastern
- Course Chutney
- Serves 2
- Method Roast
- Difficulty Hard
- Cook Time 30 minutes
Ingredients
large eggplant
1
tahini(roasted sesame paste)
1/4 cup
garlic cloves
3
lemon juice
1 tablespoon
cumin powder
1/8 teaspoon
salt to taste
olive oil
1 tablespoon
sumac or paprika(optional)
1/8 teaspoon
Instructions
1. Preheat oven to 375 degrees.Roast the garlic cloves in a pan with some oil.
2. Grill the eggplant on high until soft and charred. If you do not have a grill you can roast it on the flame directly.
3. Peel off the skin and bake in oven for about 15 minutes.
4. Transfer the eggplant pulp to the blender, add all the ingredients except sumac and blend to a smooth paste. Serve with a drizzle of olive oil and sprinkle sumac and serve. Eggplant oxidizes quickly when cut, so it is best to use the whole eggplant without cutting it.
HEY THERE!