Lebanese Baba Ghanoush

(10 votes)

1 large eggplant, unpeeled, about 1 pound
1 large clove garlic, peeled and crushed
2 tablespoons tahini (sesame paste)
juice of 1/2 lemon or to taste
salt to taste
Garnishes
3 tablespoons olive oil
pita bread cut into wedges
chopped parsley

Using a fork, poke the eggplant at least a dozen times. Place on a baking sheet and broil on all sides about 4 to 5 inches from the source of heat. Turn often until the eggplant is browned nicely all over. Total time will be about 45 minutes. Remove the eggplant from the broiler and allow to cool for a few minutes.

Cut the eggplant in half lengthwise, and scoop out the soft insides, discarding the browned peel. In a bowl mash the eggplant and the remaining ingredients, except the garnishes, with a fork. Do not use a food processor or blender as you do not want too smooth a paste. Serve on a plate with the olive oil and parsley sprinkled over the top. Guests dip the bread wedges into the Baba Ghanoush and go directly to heaven without passing go!

Serves 4-6 as an appetizer.


Comments:

nice and easy to prepare
chassandra, manama

delicious
sweety, uk


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