Baba Ghanoush (lebanese) Appetizer Recipe
Roasted Eggplant Pulp mashed with Tahini, Lemon Juice, Salt & Garlic. Garnished with tomato, cucumber & Kalamata Olives; Topped with Olive oil & Sumac. Served with a Greek or Lebanese Pita.
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Ingredients
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Ingredients
Method
Instructions
- 1
Roast the Eggplants
Preheat the oven to 400°F (200°C). Prick the eggplants with a fork and place them on a baking sheet. Roast for about 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- 2
Prepare the Baba Ghanoush
Once the eggplants are cool enough to handle, scoop out the flesh and place it in a mixing bowl. Add tahini, lemon juice, minced garlic, and salt. Mash everything together until smooth and creamy.
- 3
Garnish
Transfer the Baba Ghanoush to a serving dish. Drizzle with olive oil, sprinkle with sumac, and garnish with diced tomato, cucumber, and Kalamata olives.
- 4
Serve
Serve the Baba Ghanoush with warm pita bread on the side.