Baba Ganouj
(from Lucianolinda’s recipe box)
Middle Eastern starter sometimes served as a dip or as a side with other dishes
Source: Archives
Categories: Vegetables- Eggplant
Ingredients
- 1 medium eggplant
- 1 clove garlic, minced
- Juice of 1 small lemon
- 1 Tbsp. tahini (sesame paste
- 1 Tbsp. olive oil
- Salt and freshly ground pepper
Directions
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Roast whole eggplant in a 45o degree oven 30 to 40 minutes, turning once, or until flesh is very tender and a sharp knife pierces without resistance.
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When cool enough to handle, remove peel. Place garlic, eggplant, lemon, tahini and olive oil in a blender or food processor and blend (may be smooth or a little chunky). Add salt and freshly ground pepper to taste. Serve with fresh or toasted pita bread.