French German Portuguese Spanish Italian

World Time

Click to Change LocationLocation

Weather

Beirut, Lebanon
Local Time: 09:55
Report: 06:00 UTC
29°C
scattered clouds
Feels like: 31°C
Dew Point: 24°C
Humidity: 74%
Wind: W at 7,
gusting to
26 km/h
Visibility: 5 km
Barometer: 1011 hPa
(29.85 in Hg)
Condition mist
Content View Hits : 1331204

Visitors


38.103.63.60

During the past two days we had vistors from the following countries:
United StatesSwedenSaudi Arabia
GermanyCanadaChina
United KingdomNetherlandsRussia
FranceItalyKorea, South
South AfricaViet NamUnited Arab Emirates
BelgiumTaiwanTurkey
SingaporeAlgeriaUkraine
ThailandIndonesiaHungary
LebanonArgentinaDenmark
QatarSpainSwitzerland
Libyan Arab JamahiriyaLithuaniaGuatemala
PhilippinesLatviaAustralia
Sri LankaJapanPoland
New Zealand (Aotearoa)Iran, Islamic Republic ofAustria
NepalBrazilIndia

0

Designed by:
Kaftoun templates
www.kaftoun.com
Baba Ghannouj (Bathinjan Moutabal) PDF Print E-mail
Monday, 21 July 2008 00:00

open all | close all

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

Add your comment

Last Updated ( Thursday, 24 July 2008 17:13 )
 
Banner
© 2004 Kaftoun.com, Powered by Joomla! 1.5.6 Content Management System.