?Baba ghanouj is a dish made of roasted aubergine, tahini, olive oil, lemon juice, and garlic. It is popular in the Middle East and is often served as a dip or a side dish.
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
Ingredients
Directions
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
