Thursday, May 13, 2010

Baba Ghannouj & Pita Chips

Baba Ghannouj is an eggplant spread that is popular throughout the world. Variations on it can be found in Turkey, Israel, Greece and now, right here in middle Georgia! What a simple spread to put together when you want to try some international cuisine! Great as an appetizer or party dish, especially when paired with these toasted pita chips.

Baba Ghannouj ingredients:

* 1 eggplant
* 2 garlic cloves
* 2 ounces fresh lemon juice
* 2 tablespoons tahini paste
* 1/2 bunch parsley, leaves only
* Salt and pepper

Pita Chips ingredients:

* 4-6 pita shells
* 1 teaspoon oregano
* 1 teaspoon salt
* 1 teaspoon pepper
* olive oil

Pierce some holes in the skin of the eggplant and roast your eggplant in a 375 degree F oven for about 30 minutes, turning about every 7-8 minutes.

Once the eggplant is cool enough to handle, peel away the skin and discard. Place the eggplant flesh in a colander and drain for 10 minutes. In a food processor, combine the garlic, lemon juice, tahini paste and parsley. Pulse to combine. Add the eggplant flesh. Season with salt and pepper to taste. Adjust the flavor with more tahini or lemon juice if you prefer. You can also add in a sprinkle of honey of sugar!

Let’s prepare the pita slices. Cut each pita in half, then two more times to make 8 wedges. Arrange on a large baking sheet. Brush the pita chips with olive oil, and sprinkle with even amounts of oregano, salt, and pepper. Bake for 7 minutes in a 400 degree oven, or until toasted and golden in color.


1 comment:

Huffle Mawson said...

I LOVE baba ghannouj!