Baba Ganoush Eggplant Dip |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Mezza is a selection of Lebanese hors d'oeuvres, often comprising thirty or more small dishes. It is traditionally served as an appetiser, but is sometimes eaten as a meal in itself. This dip is no exception. Serve with Lebanese bread Ingredients:
2 medium large eggplant |
4 cloves garlic (at least!) |
salt (for crushing the garlic) |
6 tablespoons tahini |
1/4 cup lemon juice |
oil and chopped parsley to garnish |
Directions:
1. Take the green off the eggplant, but leave the stem
2. Bake for 30 minutes on medium heat
3. Allow to cool in a plastic bag and peel (the plastic bag makes the peeling easier)
4. Mash the peeled eggplant very well
5. Crush garlic with salt in a mortar and pestle
6. Add tahini and lemon juice to the garlic mix
7. Add mashed eggplant and adjust seasonings to taste
8. Serve on a platter with a small amount of good quality oil sprinkled over and surrounded by chopped parsley
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