Greek Appetizer, Roasted Eggplant Dip
This is a very popular Middle Eastern spread and one of the most popular of Greek
appetizers.
In Greek it's melitzanosalata or eggplant salad. In Lebanese
it's baba ghanouj. In our household we just call it delicious.
It's one
of our favorite summer appetizer recipes. We have added this to our list of favorite
make ahead appetizers. It's a great cold appetizer recipe for parties and it will
definitely please your vegetarian friends.
This Mediterranean inspired
dish doesn't require any exotic or hard to find ingredients. I served it along
with an Afghan Barbary bread from Bakhtar Bakery that I found at our local international
food store. Pita bread would also be a perfect with this dip.
Please
read my "cook's notes" following the recipe.
Baba Ghanouj (baba ghanoush)
1 large eggplant
3 - 4 large garlic cloves, unpeeled
1 teaspoon ground
cumin
1 teaspoon ground coriander
1 tablespoon sesame seed paste (tahini)
2-3 tablespoons extra virgin olive oil
One lemon - start with juice from 1/2
salt & pepper to taste
Preheat
oven to 400 degrees
Prick the eggplant all over with a fork. Place on
a sheet tray in the oven for 25 minutes.
After 25 minutes place the unpeeled
garlic cloves on the sheet tray with the eggplant and cook another 15-20 minutes,
until the eggplant and garlic cloves are soft.
Allow the eggplant and garlic to cool.
Cut
the eggplant in half and scoop out the flesh into a food processor. Squeeze the
cooked garlic cloves out of their peels and add to the food processor. Add the
spices, sesame seed paste, olive oil and juice of 1/2 of the lemon. Pulse until
smooth. Season to taste. Serve room temperature.
Serve with flatbread
of your choice.
Cook's Notes: I have had baba ghanoush, so I knew
how it should taste before I started this recipe. If it's your first time making
it you'll need to do some experimentation. You really need to taste this dish
to find what balance of flavors you prefer. I followed the recipe exactly. After
tasting it I found I needed to add more spices, lemon juice and olive oil than
is called for. I'd also suggest you add 3 cloves of garlic and taste it before
adding the 4th clove. I ended up using 1/2 teaspoon of salt and 8 grinds of pepper.
"Large eggplant" is a subjective term and the amount of spices you'll
need is based on the size of the eggplant. Make sure you stir the tahini and incorporate
the oil and paste well before you add it. We liked this best served room temperature.
Mediterranean
& Middle Eastern Recipes
Greek
Recipes
Baba
Ghanouj (baba ghanoush)
Baked
Cod with Orange, Caper & Olive Sauce
Greek
Lemon & Egg Sauce (avgolemono)
Greek
Shrimp with Feta Cheese (garides saganaki)
Shrimp
and Caper Salad from Chef Cat Cora
Sephardic
Recipes
Salata
(cucumber salad)
Sicilian
Recipes
Sicilian
Green Bean & Fennel Salad
Sicilian
Swordfish (swordish a la siciliana)
Syrian Recipes
Tasty & Easy Green Bean Recipes
Armenian
Green Beans with Ground Meat and Tomatoes
Blanched
Green Beans
Fried Green Beans
Ginger
Garlic Green Beans
Greek Green Beans
Greek Potatoes and Green Beans
Green
Beans a'la Waterman's
Green Beans Almondine
Green Beans Almondine (with a hint of lemon)
Green Beans Almondine (with an Asian flair)
Green Beans Almondine (with mushrooms)
Green
Bean Casserole (Campbell's)
Green Bean Casserole
(Cook's Illustrated)
Green Beans in Sour Cream
& Tomato Sauce
Green Bean
Salad, Dill, Parsley & Savory
Green
Bean Salad, Feta & Pecans
Green Bean Salad,
Provençal
Green
Bean Salad, Soy Glazed Almonds, Cilantro
Green
Beans with Coconut
Green Beans with Ginger
Butter
Green Beans with Onion Paste (Madhur
Jaffrey)
Green Beans with Shallots
Italian Green Beans (St. Anna Beans)
Oven
Roasted Green Beans
Pears with Green Beans
& Bacon
Persian Green Beans
& Rice
Sautéed
Green Beans with Hazelnut Crumbs
Sesame &
Portobello Green Beans
Sicilian Green Bean & Fennel Salad (Cooking Light)
Stir-Fried Green Beans with Pork & Chilies
Sweet & Sour Green Beans
Green Bean Salad
A recipe from my great-grandmother. This is a recipe that's always been a favorite of my Mom's. She's of German heritage and said that she learned it from her Grandmother. For this recipe you'll want to cook the beans until they are tender, but still slightly firm. Green Bean Salad Cut the ends off of one pound of green beans and then cut them into 2 inch lengths. Drop them into boiling water and cook them uncovered for 10-15 minutes. .
Easy Recipes for Cookouts and BBQ's
Everybody enjoys a BBQ or a cookout. It's a great time to get together with family and friends enjoy great weather, outdoor entertaining, great company and great food. Part of the fun of a BBQ or cook out for our family and friends is sharing homemade dishes. Everybody brings something different, along with the recipe.
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