A colorful and flavorful mezze, to be enjoyed chilled or at room temperature. (Credit: Liza Soughayar Asseily)
-
Preparation 20 min
Cooking time 20 min
-
Portions
8 people
-
Difficulty
Easy
Ingredients All ingredients
- For the eggplant purée:
- 1.5 kg eggplants
- 20 g shallot
- 1/2 bunch chives
- 200 g tahini
- 200 g Greek yogurt
- 10 cl fresh lemon juice
- Salt, pepper
- For the salad:
- 1 bunch purslane
- 1 bunch green onions
- 2 tomatoes
- 30 g olive oil
- 50 g pomegranate seeds
- Salt, pepper
Preparation Liza Soughayar Asseily’s baba ghanouj salad (eggplant purée)
For the eggplant purée:
- Preheat the oven to 200°C.
- Roast the whole eggplants for about 20 minutes (in the oven, under a grill, or over an open flame for a smoky flavor).
- While still hot, plunge them into ice water and then peel.
- Drain and roughly chop the flesh.
- Mash with a fork to obtain a textured purée.
- Finely chop the shallot and chives.
- Blend the eggplants with tahini, shallot, yogurt, salt and pepper.
- Gradually add the lemon juice until evenly mixed.
- Incorporate the chives and adjust the seasoning as needed.
For the salad:
- Wash and remove the leaves from the purslane.
- Finely slice the green onions.
- Dice the tomatoes into small cubes.
- Mix with olive oil, pomegranate seeds, salt and pepper.
To plate
- Spread the eggplant purée on a plate.
- Place a spoonful of salad in the center.
- Serve chilled or at room temperature.
Liza Soughayar Asseily’s baba ghanouj salad (eggplant purée)
-
Preparation 20 min
Cooking time 20 min
-
Portions
8 people
-
Difficulty
Easy
Ingredients All ingredients
- For the eggplant purée:
- 1.5 kg eggplants
- 20 g shallot
- 1/2 bunch chives
- 200 g tahini
- 200 g Greek yogurt
- 10 cl fresh lemon juice
- Salt, pepper
- For the salad:
- 1 bunch purslane
- 1 bunch green onions
- 2 tomatoes
- 30 g olive oil
- 50 g pomegranate seeds
- Salt, pepper
