Lebanese Cuisine
Eggplant dip (baba ghanouj)
Ingredients
2-3 medium sized eggplant
1½ tbsp tahini
1 tbsp lemon juice
1-2 cloves garlic
2 tsp salt
1 tbsp extra virgin olive oil
1 tsp paprika
Parsley, finely chopped
Tomato, finely diced
Preparation
Grill whole eggplant over a gas flame, turning with tongs until the skin is evenly toasted. Soak in cold water for about 10 min to cool.
When cool, completely peel the eggplants and drain for 15-20 min. Place into a food processor with tahini, lemon, garlic and salt and process again until well combined and creamy.
Place the mixture in a serving bowl and make a well in the centre just deep enough for the oil to be poured in. Sprinkle paprika, parsley and tomato on top.
Note: The amount of lemon, salt and tahini can be adjusted according to your personal taste.
Lebanese Restaurants
Displaying 10 of 134 Lebanese Restaurants.
| Restaurant | Suburb | |
| 1. | El Bahsa | Newtown |
| 2. | No No's | Red Hill |
| 3. | Abla's | Carlton |
| 4. | Almazett | Caulfield North |
| 5. | Dunyazad | Balwyn North |
| 6. | Kanzaman | Richmond |
| 7. | Samsara | Mt Waverley |
| 8. | Summerland | Bankstown |
| 9. | Almustafa | Glebe |
| 10. | El-Manara Lebanese Restaurant | Lakemba |
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