Recipe for Baba Ganouj
Appetizers... Dips & Spreads


    Baba Ganouj

    1 medium size eggplant
    1 clove garlic
    Juice of 1 small lemon
    1 tablespoon tahini (sesame paste)
    1 tablespoon olive oil
    Salt and freshly-ground pepper

    Roast eggplant in a 450 degree F oven for 30 to 40 minutes, turning once, or until flesh is very tender and a sharp knife pierces without resistance.

    When cool enough to handle, remove peel. In a food processor, mince garlic. Add eggplant flesh, lemon juice, tahini and olive oil. Process to blend (may be smooth or a little chunky). Add salt and pepper to taste.

    Serve with fresh or toasted pita bread.