Sunday, December 5, 2010
Crudité platter with Baba Ghanoush
Baba Ghanoush is a yummy Middle Eastern spread/dip made of smoked eggplant and Tahini(sesame paste) paste. I prepared this healthy appetizer for Thanksgiving dinner.
Eggplant : 1 (medium size)
Tahini : 2 tbs (Increase the amount if you like)
Chili powder : 1/4 tsp
Cumin Powder : 1/4 tsp
Roasted Garlic : 2
Lemon Juice : 1 tbs
Olive Oil : 1-2 tbs
Salt & Pepper
Prick the eggplants in several places with a fork . Grill the Eggplants on the stovetop under low fire, rotating the eggplant few times until the skins are black and charred. You can also roast the eggplants in the oven at 400 degrees for 30 minutes.
Once it cools down, peel the charred skin and scoop out the flesh.
Add roasted garlic, tahini paste, lemon juice to the mushed eggplant and puree until smooth. Add cumin powder and chili powder and olive oil while pulsing. Season it with salt and pepper.
Serve with toasted bread or Pita squares. I served mine with raw vegetables(some vegetables are blanched).