Author Notes
I tried updating my traditional Baba Ganooj recipe with roasted red peppers and a kalamata olive puree....the colors look so pretty when served together! —Joy Betesh
Ingredients
- Baba Ghanooj Trio
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3
meduim eggplants
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3 tablespoons
tahini paste
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3
cloves garlic crushed
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3 teaspoons
cumin
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3 teaspoons
salt
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1/2 cup
fresh lemon juice
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1/4 cup
parsley chopped
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1
red pepper roasted, peeled and pureed
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1/2 cup
kalamata olives pureed with 2 tablespoons of olive juice
- Za'atar Pita Toasts
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3
Pita Breads
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2 tablespoons
Za'atar Spice
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2 tablespoons
Olive Oil
Directions
- Baba Ghanooj Trio
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Double wrap the eggplants in aluminum foil and roast on the stove top directly over low-med. flame till skin is blistered and eggplant is soft.
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Slice eggplants in half lengthwise and scoop out insides..... discarding the skin.
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Place the eggplants in a bowl and mash with a fork. Add the tahini, garlic, cumin, salt, lemon juice, parsley to eggplants and mix all the ingredients together.
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Transfer mixture to a food processor or blender and process for 1-2 minutes. Eggplant mixture should be creamy.
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Divide the eggplant mixture into 3 portions....leaving one portion as is and then mix the roasted pepper puree into another portion and the olive puree into the last portion.
Taste and adjust seasonings.
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Spoon the Baba Ghanooj onto a plate in a circle, starting with the plain, then adding the red pepper Baba Ghanooj and ending with the olive Baba Ghanooj in the center. Garnish with parsley and Za'atar pita toasts.
- Za'atar Pita Toasts
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Open the pita breads and cut each round into 8 triangles. Place on a baking tray and sprinkle with the za'atar spice and drizzle with the olive oil. Bake in a 300* oven for 10 minutes or till golden browned.
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