Baba Ghanoush is the crown jewel of appetizers in Bahrain. It is a creamy eggplant dip loaded with garlic, lemon, yogurt and olive oil, and served with warm slices of pita bread. For the perfect brunch finger-food to watch the Bahrain Grand Prix, I served Baba Ghanoush, my grilled lamb lollipops and thick arabic coffee. So easy and delicious!
Bahrain is a chain of islands (archipelago) made up of 33 islands, located off the coast of Saudi Arabia in the Persian Gulf, and a beautiful spot to run a Grand Prix. Ancient legends associate Bahrain with the Garden of Eden and the Tree of Life, and the name “The Pearl of the Gulf,” speaks to the beauty found on this dessert island.
The beautiful Bahrain International Circuit in Sakhir will host its 12th Formula One race on April 3, 2016. In Bahrain, traditional champagne or alcohol is not used on the podium for the top three winning drivers. Instead they will use a non alcoholic rosewater drink known as Waard. Oh well!
Update: Major agida hit the Scuderia Ferrari team when Vettel’s engine blew right before the race. Painful! Without Vettel, Mercedes Team driver Nico Rosberg cruised to victory, followed by Ferrari driver Kimi Raikkonen, and with Mercedes driver Louis Hamilton finishing third. On to China April 17.
Bahrain Grand Prix: Baba Ghanoush with Grilled Lamb Chops
- 1 large eggplant
- 2 cloves garlic
- 2 tbsp sesame tahini
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- Juice one lemon
- 1/2 cup greek yogurt
- 3 tbsp olive oil
- kalamata olives for garnish
- Put the eggplant on a baking sheet lined with parchment paper and roast in a 400 degree oven for about an hour or until the skin is crispy and wrinkled.
- When the hour is up, take the eggplant out and let it cool, then remove the skin and the green top and put the soft insides into a blender.
- Add the rest of the ingredients and pulse until smooth.
- Spoon into a serving platter and garnish with the kalamata olives and extra olive oil on top.
- Serve with warm pita bread.
Shout out to Travelbystove.com for the basic recipe.