Baba Ghanoush (version IX)

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

1 eggplant, about 1 pound
2 cloves garlic, smashed to a paste with 1/2 teaspoon salt
2 lemons, juiced
5 tablespoons tahini
cayenne pepper to taste
2 tablespoons parsley, chopped for garnish
extra-virgin olive oil
olives, for garnish
pita bread

Set eggplant on open flame for 5 to 10 minutes on each side until eggplant is soft. Slit eggplant and set in a large bowl to drain and cool. When cool enough to handle, set aside liquid that has collected in bowl. Scoop out eggplant flesh into bowl and mash thoroughly. Mix in garlic paste and lemon juice. Add tahini. If mixture is too thick add back some of the reserved eggplant liquid. Season to taste with cayenne pepper. To serve, spread out on a small plate, drizzle with olive oil, sprinkle with parsley and place a few olives in the center and on the edges of the plate. Serve with pita bread.



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