Baba Ghanoush (version VI)

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

2 medium eggplants
2 garlic cloves minced
3 tablespoons sesame tahini
2 tablespoons fresh lemon juice up to 4 tablespoons
1/2 teaspoon ground cumin
2 tablespoons pure-pressed extra virgin olive oil
freshly ground black pepper to taste
dash cayenne pepper

Preheat oven to 425. Cut eggplants in half lengthwise, puncturing skin in several places with a fork. Place, cut side down, on a lightly greased baking sheet. Bake until flesh is tender and skin is shriveled and blistered, about 25 to 35 minutes.

Remove from heat and cool. Remove skin from eggplants and discard. Drain pulp in a colander, pressing out as much of the liquid as possible. In a food processor, combine eggplant flesh, garlic, tahini, lemon juice, cumin, olive oil, black pepper and cayenne pepper until smooth. Taste, and adjust seasonings, adding more lemon juice if desired.

Place in a serving bowl and surround with cut-up raw vegetables.

Makes about 2 cups



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