Serving
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Baba Ghannouj
Lebanon
  -   Baba Ghannouj
Serves:
Effort:
Time:
DoAhead:  
4 app  
**
45 min  
Yes
A very popular appetizer spread / dip in the Near East, and rightly so! Some recipes put in a tablespoon of ExtV Olive Oil, but I find this unnecessary - tahini has plenty of oil. Some recipes mix some of the parsley into the spread. This can be kept several day in the fridge, but let come to room temperature before serving.




14
1/4
1/4
2
1-1/2
----
oz
c
c
cl
t
---
Eggplant (1)  
Lemon Juice
Tahini (2)
Garlic
Salt
-- Garnish
Parsley, flat

Make   -   (45 min - 20 min work)
  1. Remove green stem surround from EGGPLANT, but leave the stem itself in place.
  2. Roast Eggplants on grill or in a hot (500°F/260°C) oven for about 20 minutes or until softened through. Cool until you can handle them.
  3. Holding Eggplant by the stem, carefully strip the skin off from the stem end down, taking as little under the skin as you can.
  4. Squeeze Lemon Juice.
  5. Mash Eggplant very well. I use my mini-prep food processor for this. Mix in Lemon Juice, then Tahini.
  6. Crush GARLIC and chop fine. Mix with Salt and pound to paste in a mortar. Mix into Eggplant
  7. Place into shallow bowls and garnish with chopped Parsley. Serve with pita bread and/or raw vegetable sticks.
NOTES:
  1. Eggplant:   Medium size globe eggplants are good here, as loss from peeling the skin will be minimal.
  2. Tahini:   is a paste made from lightly toasted sesame seeds and available in any market serving a Middle Eastern community. Asian sesame paste is different. See our Sesame Page for details.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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