Baba Ghanoush
2 pounds eggplant (2 medium or 1 large), whole and unpeeled
¼ cup tahini (sesame paste)
¼ cup fresh lemon juice
1 large clove garlic, crushed
¼ cup finely minced onion, crushed
Salt to taste
Pepper to taste
1 tbs. oil
3 tbs. fresh parsley, minced
1. Prick the eggplant in several places with a fork, place it on a baking sheet, and broil it in a preheated broiler for about 20 minutes, turning the vegetable several times so that the skin chars on all sides.
2. Let the eggplant cool.
3. When the eggplant is cool enough to handle, cut it in half, scrape out the fresh into a bowl, discard the skin, and mash the eggplant with the tahini, lemon juice, garlic, onion, salt, and pepper.
4. Cover the mixture, and refrigerate it.
5. Before serving, sprinkle the spread with oil and minced parsley, and serve it with pita, fresh or toasted or as a dip for fresh vegetables.
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