Dip: Baba Ghannouj (Eggplant and Sesame Puree)

posted by Deborah 06-17-101 9:49 PM

Exported from MasterCook II *

Baba Ghannouj (Eggplant and Sesame Puree)
Recipe By : Kitchens of Eastern Arabia/Suzan Al Gahtani, Hadeed, NC
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers & Dips Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium eggplant
1/4 cup lemon juice
1/4 cup tahini (sesame paste)
2 cloves garlic
2 teaspoons salt -- or to taste
1 tablespoon olive oil
1/4 cup finely chopped parsley

Place eggplant on center shelf in hot oven. Cook until soft, turning often. Peel off skin while hot. Remove stem and end of eggplant, if firm. Chop flesh. Put in blender or food processor. Puree. Blend in most of the
lemon juice. Gradually add tahini.

Crush garlic into a paste with 1 teaspoon salt. Add to eggplant. Beat well. Adjust flavor with lemon juice and remaining salt. Beat in olive oil and parsley. If using food processor, put about 4 sprigs of parsley into
container. Process until chopped, but still visible. Place in shallow dish. Garnish with parsley. Serve with Arab bread as an appetizer.

NOTES : If making ahead, store in a sealed container in refrigerator. Bring to room temperature before serving.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line