Baba Ghanouj (Eggplant recipe)
Baba Ghanouj (pronounced ganoosh)
makes about 1 3/4 cups
2 l-pound eggplants, halved lengthwise
1/4 c. olive oil
1/4 c. tahini (sesame seed paste -- get at grocery or health food store)
3 T. lemon juice
1 garlic clove, chopped
pita bread wedges
Preheat oven to 375 degrees. Generously oil a cookie sheet. Place eggplant, cut side down, on sheet. Roast until eggplant is very soft, about 45 minutes. Cool slightly. Use a spoon to scoop eggplant pulp from the shell into a strainer. Allow pulp to drain for 30 minutes. In food processor, process pulp, 1/4 c. oil, tahini, lemon juice, and garlic until almost smooth. Season to taste with salt and pepper. Scoop up with pita wedges.
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