KCB 11.1: Lebanese Eggplant Dip (Babagannouj)
Lebanese Eggplant Dip (Babagannouj)
This version of the famous Middle Eastern mezze (hors d'oeuvre) can be served as an appetizer with breads, salads, and a variety of other nourishing and substantial dishes. This delicious dip has a characteristic smoky flavour from roasting the eggplants until they blacken.
• PREPARATION TIME: 10 minutes
• OVEN ROASTING TIME: At least 1 hour
• YIELD: Enough for about 4 persons
• OVEN ROASTING TIME: At least 1 hour
• YIELD: Enough for about 4 persons
• 2 large eggplants
• 1 tablespoon (20 ml) olive oil
• 1/2 cup (125 ml) tahini
• juice of 2 large lemons
• 1/2 teaspoon (2 ml) salt
• 1/4 teaspoon (1 ml) coarsely ground black pepper
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1 tablespoon (20 ml) finely chopped fresh parsley
• 1 teaspoon (5 ml) paprika or cayenne pepper
• 1 tablespoon (20 ml) olive oil
• 1/2 cup (125 ml) tahini
• juice of 2 large lemons
• 1/2 teaspoon (2 ml) salt
• 1/4 teaspoon (1 ml) coarsely ground black pepper
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1 tablespoon (20 ml) finely chopped fresh parsley
• 1 teaspoon (5 ml) paprika or cayenne pepper
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1. Slit the eggplants with a sharp knife to allow the steam to escape whilst baking. Lightly oil the eggplants; then place them in a preheated oven 200°C/390°F. Bake them until the outside is charred and crisp.
2. Remove the eggplants from the oven, scoop out the pulp into a bowl (it should have a smoky aroma), and mash thoroughly. Mix with the tahini, lemon juice, salt, pepper, asafoetida, and parsley until it reaches a smooth consistency. If the mixture is too thick, add a little water. Spoon the dip into a suitable serving bowl, pour the olive oil into the centre, and garnish with paprika or cayenne. Serve immediately.
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