Sunday, March 22, 2009

Baba ghanoush

Makes: 1 mezza dish
Cooking time: 20 minutes

  • 1 Large eggplant
  • approx ¼ cup lemon juice
  • 4-5 tablespoons tahini
  • 2 cloves garlic
  • 1 ½ teaspoons salt
  • ¼ cup finely chopped parsley to garnish
  • Remove the green from around the neck of the eggplant, but leave the stem. Place in a hot oven until soft - approx 15-20 minutes - or hold onto stem and place over open grill or hotplate, turning from time to time until eggplant has softened. Allow to cool.
  • Remove the skin carefully, while holding the stem. Mash the pulp thoroughly with a fork or place in the blender and slowly beat in lemon juice alternately with tahini.
  • Crush garlic with salt and mix to a paste. Blend into the eggplant mixture. Adjust salt.
  • Pour into shallow serving dishes or platters and garnish with chopped parsley.
  • Serve with Arabic bread.
Preparing Baba Ganoush

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