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Baba Ghannouj




Source of Recipe


by Jodhi/EDC, from UmAbi


Recipe Introduction


Aubergine dip with Parsley Eggplant Salad Muttabal. A favorite Middle Eastern appetizer. Serve with warmed pita bread cut in triangles or try crackers. This is usually served with pomegranate seeds, but this particular variation uses fresh parsley.


List of Ingredients




6 large eggplants
juice of 1/2 lemon
5 TBS tahina
4 cloves garlic, crushed
2 tomatoes, peeled and chopped
1 small onion, finely chopped
1/2 cup fresh parsley
salt, to taste

Garnish:
lettuce leaves
lemon slices
tomato slices

Recipe



Grill the eggplants over a wood fire, or bake in a very hot oven for 25 to 30 minutes, until blackened and the pulp is soft. Remove the skin. Mash and blend the eggplant pulp with the lemon juice, tahina, and garlic. Stir in the tomatoes, onions, and parsley.
Season.

Place in shallow bowl. Make an indentation in the middle. Garnish with more parsley in the middle. Around the outside, garnish with the lettuce, lemon slices, and tomato slices, as you like.

Tip:
Hold the eggplants under running water or submerge them in cold wter, to loosen the blackened skin before removing it.