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The Dish: Lebanese Cuisine

We're boiling it down to three simple ingredients on today's installment of The Dish: garlic, lemon juice and olive oil. Betty Cherkoui runs her own catering company, called Lebanese Cuisine.

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Baba Ghanoush Recipe

2 eggplant
2 cloves garlic crushed
1/2 tsp salt
1/2 cup tahini
3-4 tbs lemon juice or to taste
parsley and mint
olive oil

Directions
Pierce eggplant with a fork four to six times. Barbecue on medium with skin on, turning over part way through for 30-40 minutes, or until largest part of eggplant is very soft. Remove from barbecue and run under cold water. Slice open and scoop the insides from the peel with a spoon into a strainer. Drain for 15 minutes. Transfer to shallow bowl and add all ingredients except parsley, mint and olive oil. Mash well with a fork or a food processor. Garnish with chopped parsley and mint and drizzle olive oil on top. Can also be baked, instead of barbecued, in oven at 375 F for 45 minutes.

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