Recipe

Baba Ghanoush With Lebanese Flatbread Recipe

Add Step-by-Step Photos	Jimrug1 / All my dishes 1 year, 9 months ago A classic Middle Eastern appetizer. Eggplant (dried and fresh) are widely used as a meat substitute in Lebanese cooking. This recipe has as many variations as there are Lebanese cooks. Even though this dip is delicious served with plain toasted pit... More Prep:45m Cook:15m Servings:6	Jimrug1
	eggplant tahini garlic middleeastern dips appetizers mediterranean

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Ingredients

2 Small Eggplants roasted, peeled, chopped

2 cloves Garlic, crushed

4 Tbls Tahini

1/4 cup toasted ground Almonds

1/2 - 1 Tsp toasted and ground Cumin Seeds

Juice of 1/2 - 1 Lemon

2 Tbls Fresh Mint Leaves

2 Tbls Good Olive Oil

2 Tbls Pomegranate Seeds

Salt & Pepper.

Seasoned Flat Bread:

4 Loaves Flat Syrian Bread or Pita Split in half

3 Tbls Toasted Poppy Seeds

3 Tbls Toasted Sesame Seeds

3 Tbls Fresh Thyme Leaves chopped

1 Tbls Ground Sumac

2/3 cup Olive Oil

Salt to taste

Directions

Preheat Oven to 425 degrees

Place a heavy sheetpan in oven to get hot.

MAKE THE SEASONED FLATBREAD:

Combine Poppy seeds, Sesame Seeds, Sumac and Thyme with Oil

Lightly spread over bread. Place bread on hot sheetpan and bake until golden and crisp. (3 -4 mins) Break bread into rough pieces, Set aside.

BABA GHANOUSH:

On a grill or under broiler, Grill Eggplant turning frequently until skin is blackened and blistered. Remove skin, roughly chop flesh.

Lightly salt chopped Eggplant and put into colander to drain for about 30 mins. By hand, squeeze as much liquid out of eggplant as possible.

Put in a blender with Garlic, Lemon, Almonds, Tahini and Cumin.

Season with salt and pepper. Pulse to a smooth paste.

Roughly chop half of the Mint and stir into the dip.

Remove to a serving bowl. Drizzle with olive oil and garnish with Mint leaves and Pomegranate Seeds.. Serve with Lebanese Flat Bread.

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Comments

jenniferbyrdez 1 year, 9 months ago said:
Love it. Got my vote.

berry 1 year, 9 months ago said:
MMmmmm... this is perfect!!! Thanks.

cabincrazyone 1 year, 9 months ago said:
I enjoy dipping bread with good friends and a glass of wine.
... or is it bread and a glass of wine with old friends, that's better. It doesn't sound like I'm eating the friends.
Thanks for the post.

mango 1 year, 3 months ago said:
This sounds sooooo good.Thanks for the post!!!

juels 1 year, 1 month ago said:
Love Baba Ghanoush! And this one has nice mint and pomegranate flavors complimenting it. Simply perfect!

trigger 1 year ago said:
Oh, Jim I forgot to tell you I made this recipe of yours and I have to say it was quite different then what I am use to getting over here at our Middle Eastern restaurants. Your Baba Ghanoush With Lebanese Flatbread was so much more luxurious and much more flavorful.

juels 10 months, 1 week ago said:
OK now, I made this 2 times already. Don't remember if I told you about the first time or not. The first time I didn't take a picture, but now I did, so I added it. Couldn't find pomegranates this time of the year in my local store for garnish, sorry! Also, the first time I didn't make the seasoned bread to go with it, but this time I did. Keep forgetting to ask you about the amount of cumin here. It says to add cumin, just doesn't tell how much. I aded 1 tsp. and it seemed perfect! Gave it a nice hint of spiciness. Anyway, this is VERY delicious! The best version of this dip I ever tried! The ground almonds add that special something! I really recommend everyone to try this! The bread...I used 1/3 of spices here(1 tbsp. of each ingredient, instead of 3 tbsp.) I wasn't making too much bread. Oh, the bread tasted sooo goood!!! I could just eat it all by itself as some sort of appetizer! This recipe is in my favourites and I'll make it often!

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