Baba Ganoush
(from Lucianolinda’s recipe box)
also called ganouj (and other names) is from the Middle East, and variations are found everywhere from Poland to Perth.
Source: Woman's Day
Categories: Dips- Spreads- Salsa
Ingredients
- 1 large eggplant
- 2 fat garlic cloves, minced
- 1/2 cup tahini paste
- 1/2 cup lemon juice
- salt
- 1 small bunch parsley, finely chopped
Directions
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Prick the eggplant all over with a fork. Cook in a preheated oven at about 400 degrees for about 30 minutes, or until the outside is charred and the inside is soft and fluffy.
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Peel off and discard the charred skin, rinsing off any remaining black bits with water. Put the peeled flesh into a food processor with the garlic, tahini, lemon juice and salt. Pulse to a puree, taste and adjust the seasoning, then transfer to a serving bow. Sprinkle with parsley and serve warm or at room temperature. The puree may be covered and refrigerated overnight, but return to room temperature before using.
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Serve as a dip, on top or pizzas, with pita bread, or stuffed into ciabatta pockets either alone or with lamb.
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makes 2 3/4 cups