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Baba Ghannouj (Bathinjan Moutabal) |
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Monday, 21 July 2008 00:00 |
A hearty and tasteful Lebanese vegetarian appetizer which is also common to other countries of the Levant (Near East).
Ingredients:
| 2 large, about 1 kg (32 oz)
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- Tahini (sesame seed paste)
| 1/4 cup
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| 1/4 cup
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| 1 tsp.
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| 3 sm. cloves
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| 1/2 tsp. (as desired)
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| to taste
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- Parsley, finely chopped (garnish, optional)
| 2 tbsp.
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Directions:
- 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.
- 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:
- Don't add Tahini and eliminate or reduce the lemon juice to get Bathinjan Moutabal. Serve it with Arabic Bread
Serving suggestions:
- Garnish with parsley, red pepper and olive oil and serve with warmed up Arabic Bread
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Last Updated ( Thursday, 24 July 2008 17:13 )
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