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Baba ganoush

Categories: Vegetable
Nb persons: 0
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Preparation time:
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Source: The Cooking of the Eastern Mediterranean, by Paula Wolfert

Ingredients
3 tbsp	olive oil
2	aubergines, diced
2	garlic cloves, peeled
½	lemon, juice only
4 tbsp	fresh basil
Method 1. Heat the olive oil in a small frying pan before sautéing the aubergines until soft. 2. Transfer the aubergines and the rest of the ingredients to a food processor. 3. Blend until a rough paste is formed. 4. Scrape the baba ganoush into a bowl and serve with griddled bread or crackers. Baba Ghanoush (Eggplant Dip)
1 large	eggplant, (1 1/4 pounds)
4 level tablespoons	tahini
1/2 teaspoon	garlic, peeled and crushed with salt
3 tablespoons	fresh lemon juice or more to taste
3 to 4 tablespoons	cold water
1/2 teaspoon	salt
Dash	freshly ground black pepper
1 tablespoon	olive oil
Garnish:
	mix 3 parts sweet Hungarian paprika and 1 part ground hot red pepper flakes
2 tablespoons	chopped parsley
	Diced ripe tomatoes
Pierce the eggplant in several places with a toothpick. If you are cooking indoors, wrap the whole eggplant in aluminum foil and set it over a gas grill to cook on all sides until it collapses and begins to release a great deal of steam. If you are cooking over coals, grill the eggplant until blackened, collapsed, and cooked through. Dump the eggplant into a basin of cold water; peel while still hot and allow to drain in a colander until cool. Squeeze pulp to remove any bitter juices. Mash the eggplant to a puree. In a food processor, mix the tahini with the garlic and lemon juice until the mixture contracts. Thin with the water. With the machine running, add the eggplant and the salt, pepper, and olive oil. Spread out in a shallow dish and garnish with pepper, parsley, and tomatoes Baba Ganoush Ingredients: Tahini Sauce:
3 tbsp	Tahine
1 medium	lemon
2 cloves	garlic
3/4 tsp	salt

For Baba Ganoush or tahine eggplant:

1/2 dish Tahine Sauce
1 dish roasted eggplant
Tahini Sauce: Make a mixture of garlic and salt. Mix in the rest of the ingredients, adding some water little by little. Beat until mixture is creamy. Spread over the dish you want to serve.

Baba Ghanoush (or Tahini Eggplant): Break up the pealed eggplant. Add Tahine sauce. Mix slowly, without mashing too much.

Tahine sauce can be used for sausages, salads, baked or roast fish, kibbeh, vegetables and so on....

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