Baba Ghannouj (Smokey Eggplant Dip) Recipe
Another classic appetizer spread from trusted Lebanese Chef Ramzi Choueiri's The Arabian Cook.
INGREDIENTS: (For 4 portions, as starter)
⁃ 2 large eggplants
⁃ 1/2 cup of tahineh
⁃ 1/2 cup of Lemon juice
⁃ 2 teaspoons of crushed garlic
⁃ Salt to taste
METHOD:
1. Wash the eggplants and prick them with the point of a sharp knife to prevent them from bursting in the oven
2. Place the eggplants in a dish and bake then in the oven. Alternatively, one can also cook them on the stove.
3. When completely charred, peel the eggplants under a stream of cold water then drain in a colander for 15 minutes
4. Chop coarsely then process with the tahineh, lemon juice, garlic and salt.
5. Spread in a small serving dish with a drizzle of olive oil and sprinkle of paprika or pomegranate seeds.
Baba ghannouj or mtabbal competes with hummus for the first place in the Lebanese traditional mezze.
Sahtain!