Baba Ghanoush / Ghanouj Roasted Eggplant Dip скачать в хорошем качестве

Baba Ghanoush / Ghanouj Roasted Eggplant Dip

We made this delicious Lebanese eggplant dip as a treat for my sister when we celebrated her birthday because it's a favorite of hers. I made this on Cavalcade of Food years ago, but we made a version of a recipe that Ralph recently came across and found it to be easier and even better tasting. 2 eggplants (about 12-14 oz each) 2 cloves garlic 1 TBSP lemon juice 1 tsp salt 1/4 cup tahini 2 TBSP extra virgin olive oil - plus more for topping Turn on broiler for your oven. Poke each eggplant six or seven times with a paring knife and place on a foil lined baking sheet. Put eggplant under broiler so that top of eggplant is about eight inches below broiler element. Roast for 20 minutes then turn eggplant over and roast for another 15 minutes. Remove from oven as set aside to cool for 30 minutes. Smash and mince garlic fine then transfer to a large bowl. Add lemon juice and salt and stir to combine all ingredients. Set aside. After eggplant has cooled, cut the top bud leaf off and then cut eggplant in half lengthwise. Using a tablespoon, scoop out the soft flesh and place on a cutting board. Once all the flesh has been removed from both eggplants, run a knife through the flesh to cut up any long strands that might still exist. Add eggplant to the bowl with the marinated garlic. Add tahini and olive oil and mix until well combined. Set aside for at least 20 minutes - even longer is better. When ready to serve, transfer to a shallow platter and smooth out top. Using a spoon, create "rivers" through the baba ghanoush, and then drizzle extra virgin olive oil in the rivers. Garnish with chopped fresh parsley or paprika. Serve with pita bread, pita chips or raw vegetable. Refrigerate any leftovers. #eggplantrecipe #eggplant #babaghanoush #appetizer #recipe #appetizerrecipes