|Photo: Spinach babaganoush recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spinach babaganoush Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Spinach babaganoush.
Spinach adds a fresh twist to this smoky Middle Eastern eggplant dip.
Preparation Time 20 – 50 minutes
Cooking Time 50 minutes
Makes about 3 cups
2 medium eggplants
100g baby spinach leaves
2 small garlic cloves, crushed
2 tbs tahini
1/2 tsp ground cumin
2 tbs fresh lemon juice
60ml (1/4 cup) olive oil
Sweet paprika, to serve
Sliced Turkish bread, toasted, to serve
Preheat panggangan to 200°C. Preheat a barbecue grill or chargrill on high. Prick skin of eggplants a few times. Cook, turning, for 5-8 minutes or until skin is charred and blistered. Roast on a baking tray for 40 minutes or until soft. Transfer to a colander and place in the sink for 30 minutes to cool. Peel.
Meanwhile, place spinach in a heatproof bowl. Cover with boiling water. Set aside for 1-2 minutes or until it just wilts. Drain. Refresh under cold running water. Finely chop.
Process eggplant, garlic, tahini, cumin and lemon juice in a food processor until almost smooth. With motor running, add oil in a thin steady stream until smooth. Add spinach. Process until well combined. Season with salt and pepper. Transfer to a serving bowl. Sprinkle with paprika. Serve with bread.
Cook’s tips: Don’t skip the chargrilling step – it gives the babaganoush its traditional smoky flavour. For babaganoush with a chunkier texture, or if you don’t have a food processor, mash the eggplant in a bowl, then stir in the remaining ingredients until smooth and combined.
Australian Good Taste – November 2010, Page 130
Recipe by Michelle Southan