Baba Ganoush on Toast with Cucumber and Tomato

The following recipe is courtesy Djamel Amroune, of the Embassy of the Republic of Iraq.


3 small seedless Italian eggplants
1/4 cup tahini
3 cloves garlic
1/4 cup fresh lemon juice
1 pinch ground cumin
1 tbsp extra virgin olive oil
1 tbsp chopped fresh cilantro
pine nuts if desired

Preheat oven to 375
slice eggplants in half
place halves on a cookie sheet with parchment paper and drizzle with oil, salt, pepper and place garlic inside eggplant
bake for 25 to 30 minutes
remove the meat of the eggplant and set on paper towels for 5 minutes to drain some of the liquid
mash with fork
add the rest of the ingredients and mix
dress with olive oil and fresh cilantro

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