Author Notes
I tried updating my traditional Baba Ganooj recipe with roasted red peppers and a kalamata olive puree….the colors look so pretty when served together! —Joy Betesh
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Serves
6-8
Ingredients
- Baba Ghanooj Trio
3
meduim eggplants
3 tablespoons
tahini paste
3
cloves garlic crushed
3 teaspoons
cumin
3 teaspoons
salt
1/2 cup
fresh lemon juice
1/4 cup
parsley chopped
1
red pepper roasted, peeled and pureed
1/2 cup
kalamata olives pureed with 2 tablespoons of olive juice
- Za’atar Pita Toasts
3
Pita Breads
2 tablespoons
Za’atar Spice
2 tablespoons
Olive Oil
Directions
- Baba Ghanooj Trio
- Double wrap the eggplants in aluminum foil and roast on the stove top directly over low-med. flame till skin is blistered and eggplant is soft.
- Slice eggplants in half lengthwise and scoop out insides….. discarding the skin.
- Place the eggplants in a bowl and mash with a fork. Add the tahini, garlic, cumin, salt, lemon juice, parsley to eggplants and mix all the ingredients together.
- Transfer mixture to a food processor or blender and process for 1-2 minutes. Eggplant mixture should be creamy.
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Divide the eggplant mixture into 3 portions….leaving one portion as is and then mix the roasted pepper puree into another portion and the olive puree into the last portion.
Taste and adjust seasonings. - Spoon the Baba Ghanooj onto a plate in a circle, starting with the plain, then adding the red pepper Baba Ghanooj and ending with the olive Baba Ghanooj in the center. Garnish with parsley and Za’atar pita toasts.
- Za’atar Pita Toasts
- Open the pita breads and cut each round into 8 triangles. Place on a baking tray and sprinkle with the za’atar spice and drizzle with the olive oil. Bake in a 300* oven for 10 minutes or till golden browned.
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