Baba Ghanoush (version XII)

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

1 medium-sized eggplant, about 12 ounces
1/4 cup lemon juice
1/4 cup tahini
2 cloves garlic
2 teaspoons salt or to taste
1 tablespoon olive oil
1/4 cup finely chopped parsley

Grill eggplant over a charcoal fire for 30-40 minutes, turning frequently. Alternatively char the skin under a broiler and cook until soft, turning often. Peel off skin while hot and remove stem and end of eggplant if firm.

Chop flesh and pound in a mortar with pestle to a puree or place in a blender or food processor and puree. Blend in most of the lemon juice and gradually add the tahini.

Crush garlic to a paste with 1 teaspoon salt and add to eggplant. Beat well and adjust flavor with more lemon juice and salt.

Beat in olive oil and parsley. If using an appliance put about 4 parsley springs into container and process until parsley is chopped but still visible.

Place in a shallow dish, garnish with parsley and a dab of olive oil .

Serves 4-6.

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