|Photo: Baba Ghanoush with Warm Pita Recipe|
Delicious Lebanese Recipes – The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Baba Ghanoush with Warm Pita Recipe. Enjoy cooking quick & easy meals and learn how to make Baba Ghanoush with Warm Pita.
Cuisine: Middle Eastern
Recipe Type: Dip
Total Time: 45 min
Prep 15 min
Cook 30 min
Yield: 4 to 6 servings
Technique : Technique : Grilling , Puree
Source: Recipe courtesy Tyler Florence
Show: Tyler’s Ultimate Episode: Ultimate Lamb Chops
4 baby Italian eggplants (about 1 pound total), scored
1/2 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 garlic cloves
1 tablespoon tahini paste
1/2 lemon, juiced
1/2 teaspoon ground cumin
Handful cilantro leaves, roughly chopped
Pita Crisps:8 large pita rounds, cut into strips
2 tablespoons za’atar dry spice
1/2 cup extra-virgin olive oil
Split the eggplants in half through the stem and score sides. Drizzle with olive oil and season with salt. Grill eggplants on a very hot grill pan until skins are wrinkled and black and flesh side is nicely charred.
When the eggplants are cool enough to handle, cut off tops.
In a food processor, combine eggplant, garlic, tahini, lemon juice, cumin, and cilantro and puree until smooth. Season with salt and pepper. Pour in the olive oil and pulse again to incorporate. Taste and adjust seasoning, as needed. Pour into a serving bowl and garnish with a drizzle of olive oil and some roughly chopped cilantro. Serve with pita strips for dipping.
To make pita strips.
Preheat panggangan to 375 degrees F. Put the pita wedges in a large mixing bowl. Combine za’atar spice mix and extra-virgin olive oil and drizzle over wedges. Season with salt and toss to coat evenly. Lay out pita wedges on a roasting tray and bake in the hot panggangan for 10 to 15 minutes until warmed through. If you prefer a crispier pita bake for a further 5 to 7 minutes. Serve warm with baba ghanoush.