As promised here is the next recipe for the class I will be teaching about Mediterranean food at the Culinaria.
This week’s Mediterranean Recipe of the Week is Baba Ganoush! I love this recipe. It is easy to make and delicious to eat. Baba Ganoush is very versatile – you can eat it with raw veggies, or toasted pita. Use as a sandwich spread or just eat if off the spoon! I will be preparing it for my class as a dipping sauce for lamb kabobs. A little unconventional, but I never said I was anything but!



2 eggplants
¼ cup lemon juice
¼ cup tahini
¼ cup greek style plain yogurt
1 clove garlic, crushed
1 tsp ground cumin
1 tsp ground sumac
extra virgin olive oil
fresh parley
pistachios and pomegranate syrup for garnish


To make the Baba Ganoush: Preheat oven to 400 degrees. Cover cookie sheet with foil and pierce the eggplants with a fork to avoid explosion. Bake for 40-45 minutes. When eggplants are finished cooking take out of oven and cool until they can be handled.


Peel eggplants, cut in half and remove seeds.


Place in food processor and sprinkle with lemon juice. Add tahini, yogurt, garlic and salt, other spices and a drizzle of olive oil. Process until smooth. If too thick add extra lemon juice or water. Drizzle with olive oil and garnish with parsley, pistachios and pomegranate syrup. ENJOY!