Baba ghanoush (eggplant tahini spread)

8 Servings

Ingredients

Quantity Ingredient
2 pounds Eggplant (2 medium or 1 lg whole and unpeeled
¼ cup Tahini (sesame paste)
¼ cup Fresh lemon juice
1 large Clove garlic crushed
¼ cup Finely minced onion
Salt; if desired, to taste
Freshly ground black pepper; to taste
1 tablespoon Oil;preferably olive (optional)
2 tablespoons Minced fresh parsley
Note; to make your own Tahini combine in a blender:
1 teaspoon Lemon juice
½ teaspoon Oil
2 tablespoons Water
¼ cup Finely ground (in a blender or with mortar and pestle) sesame seeds

Directions

From: Claudia Knowles <KnowlesCM7@...> Date: Sat, 3 Aug 1996 19:12:37 -0400 1. Prick the eggplant in several places with a fork, place it on a baking sheet , and broil in a preheated broiler for about 20 minutes, turning the vegetable several times so that the skin chars on all sides. Let the eggplant cool.

2. When the eggplant is cool enough to handle, cut it in half and scrape out the flesh into a bowl, discard the skin, and mash the eggplant with the tahini, lemon juice, garlic, onion, salt, and pepper. Cover the mixture and refrigerate it.

3. Before serving, sprinkle the spread with the oil, if desired, and minced parsley, and serve it with pita, fresh or toasted, or as a dip for fresh vegetables.

Recipe from: Jane Brody's Good Food Book.

EAT-L Digest 2 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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