Baba Ganoush
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July 24, 2009 by Alison
Filed under Appetizers and Snacks, Ethnic Recipes, Healthy Recipes, Sauces, Side Dishes
Yield: 4-6 side servings
Roasted eggplant meets lemon, sesame and garlic in this popular Mediterranean and Middle Eastern dip. It can be served with toasted pita wedges, crackers, feta cheese, or dipping vegetables.
3 medium eggplants
1 1/2 tablespoons tahini
2 cloves garlic, minced
juice of 1 large lemon
1/2 teaspoon salt
1 tablespoon olive oil
1 tablespoon chopped parsley
several pitted black olives
Preheat oven to 400 degrees. Pierce the eggplants with a fork in several places. Place the whole eggplants on a baking sheet and roast until the skins are dark mahogany and the flesh feels soft, 45-60 minutes.
When cool enough to handle. slice the eggplants in half lengthwise and scoop the flesh into a colander. Press down lightly on the pulp to extract the excess liquid.
Puree the pulp, tahini, garlic, lemon juice and salt in a food processor until smooth and creamy. Taste, adding a touch more salt, tahini or lemon juice to bring up the falvors, if needed.
Scoop the puree into a decorative dish and drizzle with olive oil. Garnish with the black olives and parsley. Serve with toasted pita wedges, crackers, feta cheese, or dipping vegetables.
©2006 Copyright Alison Anton – All rights reserved.
