Baba Ghanoush (version XVIII)
Baba Gannouj,Baba Ganoush,Baba Ghanouj,Baba Ganouj,Baba Ghanooge
4 pounds fresh eggplants
Preheat oven to 500 degrees, or prepare hot fire in outside barbecue.
1/3 cup tahini
1 fat clove garlic
1-1/4 teaspoons salt
1/3 cup fresh lemon juice
1/4 cup plain yogurt
Slit each eggplant with a knife to keep from bursting. Place on foil-lined pan, if cooking in oven, and roast for 30 minutes or until eggplants are well-cooked. (Cook for about 20 minutes if using outdoor grill.) Cool, peel and dice eggplants. Mash with a soup spoon and place in refrigerator for about a half-hour. Beat in tahini, using a sturdy spoon, for a good minute or two. Mash garlic with salt and stir into lemon juice. Add to eggplant mixture. Stir in yogurt, beating well. Spread on a large platter and garnish with paprika and parsley.
Serves 6 to 8.
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