posted by Chefshell 03-22-99 3:25 PM
Baba Ghanoush
3 medium eggplants
2 cloves garlic
Juice of 1 lemon
1 tsp. salt
pepper to taste
1 1/2 tbsp. Tahini paste
2 1/2 tsp. extra virgin olive oil
1 tbsp. fresh minced parsley
10-12 pitted Kalamata olives
1/2 cup plain yogurt
Preheat oven to 400 degrees.
Pierce the eggplants with a fork all over and roast on a baking sheet with garlic cloves about 45 to 60 min. (Garlic will take about 20-30 min.)or until the eggplants turn sort of dark in color and the flesh is soft.
Let stand until cool enough to handle. Split and scoop flesh into a colander. Press to eliminate excess moisture.
In the bowl of a food processor or blender, add the eggplant, tahini, garlic, salt, pepper, and lemon. Pulse until smooth.
Put in a bowl and garnish with the olive oil, parsley, and olives. Stir in yogurt right before serving. Serve with warm pita bread.