Shabbat Menu: Kofta and Chocolate Brownie Cake

babaghan

Baba Ghanoush

Ingredients:

2 medium eggplants

4-5 cloves garlic

1 1/2 lemons, juiced

3-4 tbsp tahini

1 tsp cumin

1-2 tsp salt

1 tbsp olive oil

1/2 tsp paprika

1/2 tsp sumac

parsley for garnish

Instructions:

1. Preheat grill, broiler or burner flame to high.

2. Prick eggplants all over with a fork or knife. Wrap each in foil and grill, turning occasionally, until charred and tender, 15 to 20 minutes.

3. Transfer the eggplants to a cutting board and cool. Remove stem, peel and transfer to strainer to drain off the liquid.

4. Pulse garlic in food processor until paste-like in texture. Add eggplant pieces, lemon juice, tahini, cumin and salt to taste. Process until almost smooth.

5. Transfer mixture to a plate or bowl. Drizzle with oil and sprinkle with sumac, paprika or parsley, if desired. Serve with pita bread or chips.

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