Baba Ghanouj and a Lebanese Dinner Party

Last week I got invited to my very first all Lebanese dinner party! It was oh so much fun. Lots of food and new people. Upon the recommendation of the host Lynnsie, I made baba ghanouj using this recipe from Mama’s Lebanese Kitchen.

This recipe uses roasted eggplant, tahini and garlic.

I served it up with kalamata olives and some pita bread that was at the party.

Aren’t eggplants pretty? I had no idea that baba ghanouj was made with eggplant. There is a teaspoon of white vinegar used in this recipe to lighten the color of the roasted eggplant.

Roast the eggplants on a non-stick surface. For more details on the recipe, click here.

I dressed the baba ghanouj with olive oil, parsley and paprika. After trying the recipe, I think adding cayenne would have been a nice addition!

Grilled chicken from Foo. Tons of lemon… very delicious!

Lynnsie’s family recipe for Kibbeh. She promised to give me all the recipes one day. This dish had cinnamon and pine nuts, which gave it a different flavor. I really like it! It’s kind of similar to a meatloaf, traditionally made with lean ground lamb, ground beef can be substituted, and bulgar wheat.

Tabbouleh from Tarbouch.

Lebanese dolmas. You can get Hunter’s family recipe here.

Vermicelli rice

These lima beans were far and away the BEST lima beans I have ever had. Seriously. And I don’t even like beans that much but these were just soo good. Lynnsie, I know Haley and I are dying for this recipe!

This is Hunter’s family’s Lebanese salad recipe which involves lots of fresh mint. I loved it! I think I am going to try and use more fresh mint in my salads!

Don’t forget the vino!

A big thanks to my little Lebanese chef Lynnsie for hosting! Can’t wait for the next dinner party!