Baba Ghanoush (version XIII)

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

1 large eggplant
1 clove garlic, crushed
1 teaspoon salt
1/2 cup tahini
3 tablespoons water
1/2 cup fresh lemon juice
parsley and or pomegranate seeds
olive oil

Wash eggplant and remove stem. Stab in several places with fork. Bake at 400 degrees for 45 to 60 minutes, until pulp is soft and eggplant collapses.

In the summertime grill it over charcoal for a special smoky flavor.

Slit and scrape pulp and juices into bowl. You should have about 2 cups.

The secret to good baba is to scrape all the blackened pulp next to the skin.

Add garlic and salt to eggplant. Stir in tahini and 3 tablespoons water ; slowly stir in lemon juice.

Pour onto flat serving dish and decorate with parsley and or pomegranate seeds. Drizzle with olive oil and serve with Arabic bread.




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