Here’s another holiday party recipe,

compliments of Elizabeth W. Gift Baskets.

Happy entertaining!

BABA GHANOUJ

Let’s face it. This creamy Middle Eastern eggplant dip is just not very pretty to look at. But it’s too delicious to let that keep you from serving it. My strategy is to garnish it with something green and serve it in small portions, surrounded by pretty tidbits. Here, I’ve given each guest a little individual cutting board (found them at a yard sale!) with a small bowl of Baba Ghanouj, a small knife, a wedge of aged Manchego, a few olives and a handful of smoked almonds. Pass warm pita or crackers to spread the Baba Ghanouj on.

INGREDIENTS

1 large eggplant, peeled and cut into 1-inch cubes

3 tablespoons olive oil

½ teaspoon salt

¼ teaspoon freshly ground black pepper

juice of ½ lemon

1/3 cup tahini

½ teaspoon ground cumin

1 large clove garlic, peeled and smashed

DIRECTIONS

  1. Heat the oven to 450 degrees. Place the eggplant cubes on a large baking sheet and toss with 2 tablespoons of the oil, the pepper and half of the salt. Arrange the cubes in a single layer and roast, stirring occasionally, until soft and golden, about 15 minutes. Let cool.
  2. Put the cooled eggplant, lemon juice, tahini, cumin, garlic, and the rest of the salt in a blender or food processor and puree until smooth. Serve with crackers or warm pita.

OUR “BLACK & WHITE DELIGHT” BASKET IS THE PERFECT ALL OCCASION HOLIDAY GIFT!

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