|Photo: Babaghanoush Recipe|
The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Babaghanoush Recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Babaghanoush.
Celebrate in style with this Middle Eastern eggplant dip.
To Prep 0:15
To Cook 0:50
2 large (about 430g each) eggplants
1 x 200g container natural yoghurt
2 tbs tahini (sesame paste)
2 garlic cloves, crushed
2 tbs fresh lemon juice
Pinch of salt
Pinch of paprika, to garnish
1 tbs finely chopped fresh continental parsley, to garnish
Toasted Turkish bread, to serve
Preheat oven to 220°C. Pierce the eggplants all over with a skewer. Place on a baking tray. Roast in oven for 50 minutes or until soft. Remove from oven. Set aside for 15 minutes to cool. Peel.
Place eggplant, yoghurt, tahini, garlic and lemon juice in the bowl of a food processor and process until smooth. Taste and season with salt.
Transfer to a serving bowl. Sprinkle with paprika and parsley and serve with toasted Turkish bread.
Australian Good Taste - August 2004 , Page 26
Recipe by Amanda Kelly
Photography by Ian Wallace
More Lebanese Food Recipes:
Open meat and tomato pies (Sfiha)
Kafta balls with tahini dip
Baba Ghanouj – Roasted Eggplants With Garlic and Tahini
Kebbeh filled with Kiri cheese