MELITZANOSALATA

 

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Ingredients

  • 1 large eggplant (you need 1 lb of roasted flesh)
  • 1 can garbanzo beans, drained
  • 4 cloves garlic
  • 1/4 cup lemon juice
  • 2 1/2 TB Tahini (Sesame Paste)
  • 2 tsp dried dill weed
  • Pinch of Salt
  • 1/4 cup olive oil
  • 1 Scallion, finely minced (White and light green parts)
  • 2 TB Italian Parsley; Chopped

Directions

  • Preheat oven to 400 degrees
  • Slice eggplant in half, lengthwise.
  • Lay slices side down on a lightly oiled rimmed baking sheet.
  • Roast in oven for about 40-50 minutes depending on the size of the eggplant, the flesh should be soft… just like roasting a squash.
  • Remove from oven and allow to cool for 30 minutes.
  • Scoop out the flesh and place it in a food processor.
  • Add the Garlic, garbanzos, lemon juice, tahini dill weed and salt.
  • Process until smooth, but thick.
  • Remove mixture from food processor to a work bowl, and incorporate the olive oil slowly, by hand.
  • Fold in the minced scallions.
  • Smear onto a small plate and sprinkle with chopped parsley.
  • Serve with warmed flat bread and/or vegetables or just eat it with a spoon like I do…

Notes

This is a Greek version of Baba Ghanoush (Which I believe is Lebanese or Syrian)... Otherwise known as Eggplant Hummus.

Categories: Mediterranean  Vegetable 
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