Category - Appetizers... Dips & Spreads

BABA GANOUJ

    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.


Recipes by Alphabet

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Title: Baba Ganouj
Category:  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.



Recipe for Baba Ganouj - goodcooking.com