Baba Ghanoush (version XIII)
Baba Gannouj,Baba Ganoush,Baba Ghanouj,Baba Ganouj,Baba Ghanooge
1 large eggplant
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.
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
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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