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Title: Baba Ghannouj Categories: None Yield: 1 Servings 1 Medium-size eggplant 1 Clove garlic 1 sm Lemon ; juice of 1 tb Tahini; (sesame paste) 1 tb Olive oil Roast a medium-size eggplant in a 450-degree oven for 30 to 40 minutes, turning once, or until flesh is very tender and a sharp knife pierces without resistance. When cool enough to handle, remove peel. In a food processor, mince 1 clove garlic. Add the eggplant flesh, juice of 1 small lemon, 1 tablespoon tahini (sesame paste) and 1 tablespoon olive oil. Process to blend (may be smooth or a little chunky). Add salt and freshly ground pepper to taste. Serve with fresh or toasted pita bread. Posted to CHILE-HEADS DIGEST V4 #279 by Jim Tidwell |