BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWSBABA GHANOUSH (Bob-a Ghanoush)
Ingredients:
1 large globe eggplant, cut in half
2 large red bell peppers, seeded and cleaned
1 large yellow bell pepper, seeded and cleaned
4 cloves garlic
as needed EVOO
¼ cup pine nuts, toasted 1 tsp cumin seed, toasted, ground
1 teaspoon smoked paprika
¼ teaspoon red pepper flakes
¼ cup cilantro, chopped
1 tablespoon lemon juice
1 tablespoon sherry vinegar
¼ cup parsley, chopped
Method:
Brush the eggplant, peppers and garlic with EVOO; roast at 475ºF until golden and eggplant separates from skin; chop the eggplant with peppers and garlic; toss in the remaining ingredients and adjust seasonings; serve at room temperature. Refrigerate if not using immediately.
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