Baba Ghanoush (version XXII)

Baba Gannouj,Baba Ganoush,Baba Ghanouj,Baba Ganouj,Baba Ghanooge

1 eggplant (1 pound)
3 tablespoons tahini (sesame seed paste)
juice of 1 lemon
1 clove garlic, peeled and crushed with 1/2 teaspoon salt
3 tablespoons cold water, or more if desired
hot Hungarian paprika, to taste
2 tablespoons chopped fresh parsley
1 tablespoon olive oil

Prick the eggplant three or four times with a toothpick. Set over a high gas flame or hot coals and turn as each side becomes black and the flesh very soft.

Meanwhile, put tahini, lemon juice and crushed garlic in a food processor and blend to a smooth consistency. Add 3 tablespoons cold water to thin the mixture. Add more water for a thinner consistency, if desired.

When eggplant has completely collapsed, remove from the heat and let cool. Remove charred skin and hard seeds. Squeeze eggplant to remove bitter juices. Mash eggplant, then add to tahini mixture in the food processor. Pulse once or twice to blend.

Serve dip in a shallow bowl, garnished with paprika, parsley and olive oil. Serve cold with pita or flatbread.

Makes 4 servings.

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