I never had Lebanese food that tasted so incredible!
doubledipping highly recommended !!
Hummus, Baba Ganoush, Mehamara, Taboulé, Raheb, Kofta & Taouk, Fatouche, Arayess Viand & Fromage ...
Tonight I made Baba Ganoush, a roasted eggplant dip from various sources put together
Preparation time : 12 min
Baking time : 20-25 min
3 medium eggplants
juice from ½ lemon
3 tablespoons yoghurt
1 tablespoon Tahin, a sesame paste
½ cup fresh parsley chopped
a pinch of powdered cumin
rock salt, chili
The eggplants must be roasted under the grill, traditionally their skin is grilled on a gas stove, which is very messy to clean afterwards.
I perforated them all over using a fork, in order to help the liquid to evaporate and then put them in a pan under the grill in my oven with 527°F / 275°C! turning them every 5 min and letting them roast for 20 minutes in total.
The eggplant should be really soft inside and the roasting aromas strong, the skin partially burnt.
Slice them with a knife and scrape their insides into a bowl, it should look like white caviar, soft and juicy.
Combine all other ingredients in a bowl and mix it all together with the creamy eggplant.
It is ok to use a hand held blender for that, chill and serve with warm tortillas or some pita bread. I love it as a side for lots of dishes, for sure it tastes great with lamb or any other grilled meat and vegetable.