Baba Ghanoush With Lebanese Flatbread |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A classic Middle Eastern appetizer. Eggplant (dried and fresh) are widely used as a meat substitute in Lebanese cooking. This recipe has as many variations as there are Lebanese cooks. Even though this dip is delicious served with plain toasted pita. Read more . We usually season the pita with a Za'tar type spice blend. Ingredients:
2 small eggplants roasted, peeled, chopped |
2 cloves garlic, crushed |
4 tbls tahini |
1/4 cup toasted ground almonds |
1/2 - 1 tsp toasted and ground cumin seeds |
juice of 1/2 - 1 lemon |
2 tbls fresh mint leaves |
2 tbls good olive oil |
2 tbls pomegranate seeds |
salt & pepper. |
seasoned flat bread |
4 loaves flat syrian bread or pita split in half |
3 tbls toasted poppy seeds |
3 tbls toasted sesame seeds |
3 tbls fresh thyme leaves chopped |
1 tbls ground sumac |
2/3 cup olive oil |
salt to taste |
Directions:
1. Preheat Oven to 425 degrees
2. Place a heavy sheetpan in oven to get hot.
3. MAKE THE SEASONED FLATBREAD:
4. Combine Poppy seeds, Sesame Seeds, Sumac and Thyme with Oil
5. Lightly spread over bread. Place bread on hot sheetpan and bake until golden and crisp. (3 -4 mins) Break bread into rough pieces, Set aside.
6. BABA GHANOUSH:
7. On a grill or under broiler, Grill Eggplant turning frequently until skin is blackened and blistered. Remove skin, roughly chop flesh.
8. Lightly salt chopped Eggplant and put into colander to drain for about 30 mins. By hand, squeeze as much liquid out of eggplant as possible.
9. Put in a blender with Garlic, Lemon, Almonds, Tahini and Cumin.
10. Season with salt and pepper. Pulse to a smooth paste.
11. Roughly chop half of the Mint and stir into the dip.
12. Remove to a serving bowl. Drizzle with olive oil and garnish with Mint leaves and Pomegranate Seeds.. Serve with Lebanese Flat Bread.
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