Baba Ghannouj (eggplant And Tahini )
by Abu
Rating:
4 ★
Ingredients
- • 1 large eggplant
- • 1/4 cup fresh lemon juice
- • 4-5 tablespoons tahini
- • 2 cloves garlic
- • 1 1/2 teaspoons of salt
- • 1/4 cup fin chopped fresh parsley
Instructions
- Remove green leafy part around stem of the eggplant but do not remove the stem.
- Place in a hot oven 450 degrees about 15 to 20 minutes or until soft. Allow to cool.
- Carefully remove the skin while holding the stem. Mash the pulp thoroughly with a fork
- or you may use a food processor. Gradually beat in the lemon juice alternately with the tahini.
- Crush the garlic with salt and mix into a paste. Blend the garlic/salt mixture into the eggplant mixture. Adjust salt to taste.
- Best way to eat: Pour mixture into shallow serving dishes and garnish with chopped parsley. Serve with pita bread, fresh or toasted.
- Has a unique smoky eggplant flavor. A wonderful addition to any party or dinner table. Will keep 4 days refrigerated
- Servings: one appetizer dish
- Cooking time: 20 minutes
