Starters : Baba Ghanoush
Baba Ghanoush is a great Middle Eastern recipe featuring eggplant and is ideal for dipping and as a side to any meat dish.
1 large eggplant or 2 small eggplants
1/4 cup plus a heaping tablespoon of tahini
1/2 – 1 teaspoon salt
1-2 cloves of garlic, minced
2 tablespoons fresh lemon juice
1/8 teaspoon ground cumin
1/4 teaspoon black pepper
Paprika for garnish
Parsley for garnish
Preheat the oven to 350°F. Leaving the eggplant whole and unpeeled, bake it on a baking sheet until soft, about 30 minutes. For a smoother baba ghanoush, remove the peel from the eggplant before blending.
Cut eggplant open, remove as many seeds as you can and cut the remaining flesh into cubes. Blend all ingredients in the blender until smooth.
Garnish with parsley and paprika and serve with rice crackers, non-wheat bread or dipping vegetables such as carrots and celery.
As far as the dips are concerned the possibilities are almost endless and is really up to your imagination or the favorite vegetable you have handy.
An alternative cooking method is to char the eggplant over a flame such as on a BBQ. This will infuse the flesh of the eggplant with a smokey flavor. It’s also a good idea to prick the skin of the eggplant before submitting it to the heat because they have been known to explode.
Tags: Starters