Makes 2 cups
Baba Ghannouj is a mainstay of the mezze table that was invented in Lebanon and spread throughout the Middle East. Each country adds their own touches but we at Oleavanti prefer the simplicity of Baba Ghannouj prepared without spices to bring out the flavors of eggplant, garlic, lemon and olive oil. Our only extravagance is a handful of pomegranate seeds and parsley as a garnish. Incidentally the name of this dish roughly translates as ‘spoiled daddy’ and Oleavanti is all about spoiling the senses!
- 2 firm and narrow eggplants
- 3-4 tablespoons tahini
- 1 teaspoon sea salt
- 1 garlic clove, minced
- 5 tablespoons of freshly squeezed lemon juice
- Handful of pomegranate seeds
- Fresh parsley leaves
- Oleavanti Ehden Grove Extra-Virgin Olive Oil
- Preheat a grill, a gas burner, or the broiler on high.
- Poke the eggplants all over with a fork to prevent skin from bursting.
- Char the eggplants on all sides for about 25 minutes.
- If using the broiler, place the eggplants on a parchment-lined baking sheet a few inches from the heat source.
- Turn them over halfway through cooking (using tongs) to char them evenly.
- When the skin is blistered, darkened and the eggplants are uniformly soft when pressed with tongs, remove them from the heat.
- After cooling, trim the top and bottom off each eggplant, peel the skin off with your fingers.
- Slit the eggplant lengthwise, pull out the lines of the seeds and discard them.
- Let the pulp drain in a colander over a bowl or in the sink for 5 minutes.
- Chop or mash the remaining eggplant in a medium bowl.
- Add the tahini, sale, garlic and lemon juice.
- Spoon baba ghannouj onto a plate.
- Make some swirls in the baba ghannouj with the back of the spoon and pour Oleavanti’s Ehden Grove Extra-Virgin Olive Oil indulgently!
- Sprinkle parsley and pomegranate seeds and serve with pita bread.
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