Baba Ghanoush

From United States Virgin Islands

Serves: Serves 6

  • 1/2 Eggplant
  • 2 tablespoons Lemon or lime juice
  • 2 tablespoons tahini
  • 1 tablespoon sesame seeds
  • 1 clove garlic minced
  • Salt and Pepper to taste
  • 2 teaspoons olive oil
  • Additional Seasoning options:  chili powder, flat-leaf parsley, cilantro leaves
Step by Step Instructions
  1. Preheat the oven to 375F (190C).  Lightly grease a baking sheet.
  2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)
  3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.
  4. Place eggplant, lemon juice, tahini, sesame seeds, and garlic (and any additional ingredients, parsley, etc) in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.

Source: (Entered by Shelli Brin)



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