Baba Ghanoush
Mima Sirvart often decorated this dish with “flowers” – using different coloured capsicum, cut into petal and stem shapes and arranged as a flower on top of the dip.
Baba Ghanoush
A Middle Eastern eggplant dip
Ingredients
- 8 eggplants
- 3 tablespoons lemon juice
- 8 cloves garlic (crushed)
- 1¼ teaspoons cooking salt
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- ¾ cup tahini
- ½ pomegranate
- 1 tablespoon fresh parsley (chopped)
- 1 tablespoon olive oil
Instructions
- First cook and prepare eggplant. Pierce eggplants with a fork a few times, then cook in the microwave for 15 minutes then check for whether further cooking is required. Allow to cool slightly.8 eggplants
- Peel eggplants and remove seeds. Place in a bowl with the lemon juice. Leave for about 1 – 2 hours and then drain well in a plastic sieve. Overnight draining is best.3 tablespoons lemon juice
- Mix the garlic, salt, cayenne pepper, cumin and tahini well, then add eggplant and combine.8 cloves garlic, 1¼ teaspoons cooking salt, ¼ teaspoon cayenne pepper, ½ teaspoon ground cumin, ¾ cup tahini, ½ pomegranate, 1 tablespoon fresh parsley, 1 tablespoon olive oil
- Garnish with pomegranate, parsley and olive oil, and serve
Nutrition
Calories: 122kcalCarbohydrates: 15gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 155mgPotassium: 498mgFibre: 6gSugar: 8gVitamin A: 83IUVitamin C: 8mgCalcium: 37mgIron: 1mg
