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Beirut, Lebanon
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Baba Ghannouj (Bathinjan Moutabal)
Sunday, 20 July 2008 23:00

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A hearty and tasteful Lebanese vegetarian appetizer which is also common to other countries of the Levant (Near East).

  • As appetizer, serves
6 - 8
  • As main course, Serves
2
  • Cooking time
1/2 hour

Ingredients:

  • Eggplants
2 large, about 1 kg (32 oz)
  • Tahini (sesame seed paste)
1/4 cup
  • Lemon juice
1/4 cup
  • White vinegar
1 tsp.
  • Garlic, crushed
3 sm. cloves
  • Sea Salt
1/2 tsp. (as desired)
  • Olive oil (Extra Virgin)
to taste
  • Parsley, finely chopped (garnish, optional)
2 tbsp.

Directions:

  1. Grill eggplants on high heat from 15 to 20 minutes after piercing them by a fork on all sides turning frequently. When tender, wash under running water then peel off skin while hot and remove stem.
  2. In a deep bowl pound garlic to a fine pure´ with the salt. Add the skinned eggplant and pound to a course pure´ consistency (use a food processor, if available, but don't liquify or finely pure´). Gradually blend in the sesame paste, lemon juice, and vinegar until the mixture is consistent. If thick, adjust by lemon juice and water.

Variation:

  1. Don't add Tahini and eliminate or reduce the lemon juice to get Bathinjan Moutabal. Serve it with Arabic Bread

Serving suggestions:

  1. Garnish with parsley, red pepper and olive oil and serve with warmed up Arabic Bread
Last Updated on Saturday, 21 February 2009 04:39
 

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