Baba Ghanoush

Baba Ghanoush

  • Servings: 4
  • Time: 55 minutes
  • Difficulty: easy
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Baba Ghanoush is one of the most famous dishes throughout the Middle East, in fact the entire world.

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It is healthy and delicious to serve as a side dish with kebabs or by itself as a main dish with crusty bread or warm pita bread.

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Baba Ghanoush and I been having a love affair since I could ever remember, I love making it, eating it at any time of the day; it was a happy day when my mom used to make it growing up!

This recipe is easy, delicious and full of flavor, I love adding roasted bell pepper to my mom original recipe for added flavor.

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.2 large eggplant

.2 garlic cloves minced

.1/2 cup tahini (sesame paste)

.1/2 cup warm water

.1/4 cup fresh lemon juice

.1/2 tsp. cumin

.1 1/4 tsp. salt

.1/4 tsp. cayenne pepper

.1 tbsp. chopped fresh parsley divided

1/8 tsp. paprika

1 tbsp. olive oil

Preheat oven broil on high.

Place the oven rack in the middle section of the oven.

Line up two small baking sheets with aluminum foil (very easy clean up later), spray with non-stick vegetable spray, and set aside.

Wash and dry the eggplants and bell pepper, cut the ends off the eggplants and make a deep slit in the middle of each eggplant for the steam to escape so it will not explode in the oven.

Place the bell pepper on one of the prepared baking sheets and the eggplants on the other one, broil side by side for 45 minutes making sure turning them every few minutes.

Remove baking sheet and set aside for the vegetable to cool enough to handle.

With clean hands, gently remove the skin off the eggplant.

Remove the skin off the bell pepper, some will not come off, but that’s added flavor to the dish.

Do not wash the vegetable…

Chop the bell pepper to medium size pieces and set aside in a medium size bowl.

Place the eggplants on wooden chopping block and with a sharp knife finely chop it until you have smooth consistency.

Add to the bell pepper.

In a separate bowl combine tahini, water, lemon juice, garlic, salt, cayenne pepper, cumin, half the chopped parsley and whisk well.

Add the dressing to the eggplants and pepper mixture, stir until completely incorporated.

sprinkle with the remaining chopped parsley and top with paprika, and olive oil.

Serve as side dish next to chicken kebab, or just a main course with a warm pita bread and simple tomato salad. Enjoy!

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