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Baba Ganouj
Nb persons: 12
Yield:
Preparation time: 30
Total time: 60
Source: Moosewood
| 16 ounces | eggplant |
| 2 tablespoons | garlic minced |
| 1/4 cup | lemon juice |
| 1/4 cup | tahini |
| 1/2 teaspoon | salt |
| black pepper to taste | |
| cayenne to taste | |
| freshly minced parsley for garnish | |
Preheat oven to 350 F. Lightly oil a baking sheet. Slice eggplant in half lengthwise, and place face-down on the baking sheet. Bake for 30 minutes or until very tender. Cool until it is comfortable to handle. Scoop out the eggplant pulp and discard the skin. Place the pulp in a food processor or blender, and add the garlic, lemon juice, tahini and salt. Puree until smooth. (You could also mash by hand for a more chunky texture). Transfer to a serving dish and drizzle olive oil on top, garnish with parsley.
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