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Recipe Detail
Save/Add Baba Ghannouj (Eggplant and Tahini ) recipe to your favorite Save   Discuss Baba Ghannouj (Eggplant and Tahini ) recipe Discuss   Print Baba Ghannouj (Eggplant and Tahini ) recipe Print   Email Baba Ghannouj (Eggplant and Tahini ) recipe to friend Email
  Name: Baba Ghannouj (Eggplant and Tahini )
  Category: International Recipes
  Author: HS
  Date: 4/29/2006 7:09:00 AM
  Hits: 1616
Ingredients:
1 large eggplant

1/4 cup fresh lemon juice

4-5 tablespoons tahini

2 cloves garlic

1 1/2 teaspoons of salt

1/4 cup fin chopped fresh parsley
Instructions:
Remove green leafy part around stem of the eggplant but do not remove the stem.

Place in a hot oven 450 degrees about 15 to 20 minutes or until soft. Allow to cool.

Carefully remove the skin while holding the stem. Mash the pulp thoroughly with a fork

or you may use a food processor. Gradually beat in the lemon juice alternately with the tahini.

Crush the garlic with salt and mix into a paste. Blend the garlic/salt mixture into the eggplant mixture. Adjust salt to taste.

Best way to eat: Pour mixture into shallow serving dishes and garnish with chopped parsley. Serve with pita bread, fresh or toasted.

Has a unique smoky eggplant flavor. A wonderful addition to any party or dinner table. Will keep 4 days refrigerated

Servings: one appetizer dish

Cooking time: 20 minutes
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