Hot Baba Ghanoush
Main Dishes • Lebanese
Description
The recipe was shared by John Smith, the chef of a local restaurant.
Ingredients
- Sweet Pepper 0 lbs
- Eggplants 1⅕ kg
- Tomatoes 5 lbs
- Romaine lettuce 0 oz
- Olive Oil 0 fl oz
- Caramel Syrup 0 fl oz
- Scallions 0 oz
- Basil 0 oz
- Black Cumin (Cumin) 0 oz
- Ground coriander 0 oz
- Cilantro 0 oz
- Salt 0 oz
- Sugar 0 oz
- Ground Black Pepper 0 oz
- Matzah to taste
- Iceberg Lettuce to taste
Step-by-Step Guide
Step 1
Roast the bell peppers and eggplants at 355°F for 10-12 minutes.
Step 2
Remove seeds and peel the vegetables.
Step 3
Chop the vegetables coarsely.
Step 4
Roast 800 grams of tomatoes for 5–6 minutes on the grill or in the oven. Peel them and mash.
Step 5
Add spices to the resulting tomato mixture: cumin, coriander, sugar (4 g), salt (4 g), and olive oil (25 g).
Step 6
Prepare the dressing: mix 15 ml of olive oil, grape syrup, green onions, cilantro, and basil, then add 1 gram of salt and pepper. Mix well.
Step 7
Chop the remaining fresh tomatoes into large cubes.
Step 8
Add the dressing, crushed tomatoes, and freshly chopped tomatoes to the diced roasted vegetables.
Step 9
Thoroughly mix all the ingredients and arrange them on a plate.
Step 10
Sprinkle the finished dish with za'atar, sumac, and chili. Serve with fresh leaves of mini romaine, iceberg lettuce, and mini matzah.
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