Try these great appetizers at your next social gathering!
Baba Ghanoush (Mediterranean Eggplant Dip)
1 large eggplant
2 garlic cloves
1 teaspoon salt
3 tablespoons olive oil
1/3 cup tahini (sesame paste)
¼ cup lemon juice
Slice eggplant in half lengthwise and put upside down on a greased foil lined pan. Put under a broiler until the outside skin is charred black and the pulp inside is soft (15 to 20 minutes). Scrape out eggplant with a wooden spoon and put in a bowl to cool.
In a food processor, mince garlic. Add eggplant, salt, olive oil and tahini. Pulse the food processor to mix. Slowly add lemon juice.
Place in a bowl and serve with pita bread.
Serves 6
Falafal
1 cup chick peas (garbanzo beans)
1 slice white bread (crusts removed)
2 cloves garlic, minced
2 tablespoons parsley
¼ bulgar (rinsed and drained)
½ teaspoon coriander
½ teaspoon cumin
½ teaspoon pepper
½ teaspoon salt
Drain and rinse 1 cup chick peas that have been soaked overnight in fresh water. Grind them in a food processor. Soak 1 slice white, crust-less bread in water and squeeze dry. Chop with 2 cloves minced garlic and 2 tablespoons parsley. Add to the chick peas. Add the ¼ cup bulgar (which has been rinsed and drained), ½ teaspoon each of coriander, cumin, pepper and salt.
Mix well and refrigerate at least 30 minutes. Heat oil in a large pot. Form chick pea mixture into small balls with a miniature ice cream scoop. Deep fry 2 to 3 minutes.
