Baba Ghannuj (Eggplant Appetizer)
BABA GHANNUJ (EGGPLANT APPETIZER) recipe
tahini (sesame paste)
sesame seed paste
or lime juice
wedges, or lime
olive oil, extra-virgin
Set oven to 375℉ (190℃) Wash eggplant and remove stem.
Pierce with a fork 4 to 6 times.
Place in baking dish.
Bake for 45 minutes or until tender.
Remove from oven and run under cold water.
Peel and mash; set aside.
In serving bowl combine garlic, salt, and Tahini.
Gradually add water and lemon juice, beating well.
Fold in mashed eggplant.
Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil.
Scoop up eggplant with pieces of Pita Bread to eat or serve as a side dish with any meal.