+++++++++++++++++++++++++++++++++++
‘
About the Recipe: This classic Middle Eastern eggplant puree develops a smooth silky texture with light touches of sweetness as it combines with the flavors of roasted garlic, lemon, cumin and smoked paprika. Serving it with fresh vegetables, broiled artichoke hearts, and some crunchy pita chips makes it an elegant appetizer or snack.
Cook’s Note: You might be surprised that you can even eat those leaves on the fresh baby radishes.
Broil Artichokes and Onions: Remove artichoke hearts from jar liquid; pat dry; place on foil lined baking pan; place onion slices on baking pan; sprinkle with salt and black pepper; spray artichokes and onions lightly with olive oil spray. Broil in hot broiler for 8 minutes or light brown; turn artichokes and onions over; season; spray with olive oil; broil for another 6 minutes or starting to brown. Watch carefully since different broilers have different broiling times.
To Serve: Put Baba Ghanouj bowl on platter. Arrange celery hearts sticks, radishes, onions, and artichokes on platter. Sprinkle Baba Ghanouj with minced red peppers and minced parsley. If desired, drizzle a little of the artichoke liquid from the jar over the vegetables. Garnish with crunchy pita chips.
pdf for Copy of Recipe – Smoky Baba Ghannouj Platter
+++++++++++++++++++++++++++++++++++
