Lebanese Baba Ghanoush
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 small aubergines
- 1 garlic clove, crushed
- 4 tablespoons tahini paste
- 1⁄4 cup ground almonds
- 1⁄2 lemon, juice of
- 1⁄2 teaspoon cumin
- 2 tablespoons of fresh mint
- 2 tablespoons olive oil
- salt
- fresh ground pepper
- fresh thyme sprig (to garnish)
directions
- Grill the whole aubergines, turning them frequently until the skin blackens and blisters. Remove the peel, chop roughly and leave to drain in a colander.
- Squeeze as much liquid out of teh aubergines and place in a processor. Addd the garlic, tahini, ground almonds, lemon juice and cumin, season to taste and process to a smooth paste. Rough chop half of the mint leaves and stir into the dip.
- Spoon dip into a bowl and scatter remaining leaves and the olive oil on top. Serve with toasted pitta bread.
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Reviews
-
Excellent! I got to eggplants at Farmer's Market yesterday, grilled them while grilling dinner last evening, put it all together this morning, just great. I had to skip almonds, didn't want to get get them, but it was still great. Hands down over the container version at the store, since we are 45 miles from the nearest middle eastern restaurant. Thanks!
RECIPE SUBMITTED BY
I live in a beautiful village on the island of Malta ( Europe) with my wonderful daughter, partner and two cats. I love the vineyards infront of my house or walking down to the valley of olive trees.
( I do pick olives every year)
Some years ago I stopped working as a chef but still do a lot of home cooking. What I miss are the expensive ingredients I worked with, its rather hard cooking on a tight budget. My aim is to produce recipes that are very economical and yet nutritious.
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