Title: Baba Ghannouj
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
on Jan 22, 1998