Triple Dose

Add this to your lunch, chip and dip, or serve on the side of a barbecue, or even spread it in your next deli sandwich. My personal favourite way of eating my mom’s recipe of Baba Ghanoush is simply with pita bread.

ingredients:

1 large black eggplant
1 green onion
1 tomato
1 handful of parsley
2 cloves o f garlic, mashed
½ a lemon, squeezed
4 tablespoons tahini
3 tablespoons yogourt
1 teaspoon cumin
1 teaspoon ground coriander
salt and pepper to taste

Garnish: sumac, tomatoes, parsley, extra virgin olive oil
directions:

1-  Preheat oven to 400 F. Place eggplant on grill rack and grill in heated oven for 25-30 minutes or until the eggplant’s skin seems to peel away from the inner vegetable. When completely roasted, remove the eggplant from the oven and allow to cool for at least 15 minutes before touching.

2- On a large cutting board, remove the eggplants stem and skin. The inside should be mushy and soft. Run knife through the eggplant flesh until it resembles a paste. Place the eggplant paste into a large bowl.

3-  Chop the tomatoes, green onions and parsley into small pieces. Reserve some for garnish and add the rest to the eggplant. Add the rest of the ingredients into the bowl and mix.

4- To serve, place the Baba Ghanoush in a flat plate and spread with a spoon to make a shallow well. Drizzle olive oil over top and garnish with tomatoes, parsley, and sumac.

source: This is my mother’s recipe– she serves it in every barbecue and it’s a family favourite.