Mediterranean Munch: Snacks and Appetizers for Healthy Munching (Mediterranean Diet Cookbook Book 1) by Nadine Massri

Author:Nadine Massri [Massri, Nadine]
Language: eng
Format: epub
Published: 2020-02-05T18:30:00+00:00

Baba Ghanoush

Yield: Approximately 2 cups

Ⓥ This is a Vegetarian Recipe Ⓥ

Baba ghanoush is a delicious and nutritious meze staple popular in Israel, Lebanon, Palestine, and many other countries!

Ingredients:

1 small garlic clove, minced

2 eggplants (1 pound each), pricked all over with fork

2 tablespoons extra-virgin olive oil, plus extra for serving

2 tablespoons tahini

2 teaspoons chopped fresh parsley

4 teaspoons lemon juice

Salt and pepper to taste

Directions:

Place the oven rack in the centre of the oven and pre-heat your oven to 500 degrees. Place eggplants on a baking sheet coated with aluminium foil and roast, flipping the eggplants every fifteen minutes, until consistently soft when pressed using tongs, forty minutes to one hour. Allow eggplants to cool for 5 minutes over a baking sheet.

Place a colander on top of a container. Slice the top and bottom off each eggplant and slit eggplants along the length. Using spoon, scoop hot pulp into colander (you should have about 2 cups pulp); discard skins. Allow the pulp to drain for about three minutes.

Move drained eggplant to your food processor. Put in tahini, oil, lemon juice, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper. Pulse the mixture until a rough puree is achieved, approximately 8 pulses. Drizzle with salt and pepper to taste.

Move to serving bowl, cover firmly using plastic wrap, put inside your fridge until chilled, about 1 hour. (Dip will keep safely in a fridge for up to 24 hours; bring to room temperature before you serve.) Drizzle with salt and pepper to taste, sprinkle with extra oil to taste, and drizzle with parsley before you serve.

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