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baba ganouj roasted eggplant dip |
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| At the Mandaloun restaurant in Glendale, chef Michel Chammaa presents authentic Lebanese dishes. Born in Beirut, Chammaa is an enthusiastic proponent of his native cuisine. The chef prides himself on cooking in a traditional manner and adheres to authentic Lebanese culinary practices. Here Chammaa takes us through the necessary steps to make Baba Ganouj. |
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Serves 4
Preheat oven to 400 degrees
2 pounds eggplant
1 tablespoon of salt
1 clove of garlic
1 cup of tahini
1 cup of fresh lemon juice
1. Slice the eggplant in half lengthwise, and brush each face with olive oil. Place the eggplant face up on a baking tray and roast for 40-50 minutes, until eggplant is black and soft. (Smaller eggplants will take less time.) Take out of the oven and leave to cool.
2. Remove the eggplant flesh from the skin and place it in a blender or food processor along with the salt, garlic, tahini, and fresh lemon juice.
3. Blend on a low speed for a few seconds until the mixture is consistent.
4. Place the mixture in a bowl and chill in fridge for one hour, or until cold.
Serve with fresh pita bread and enjoy!
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photography by jasper johal - jasper-art.com |
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