Baba Ghannuj (Eggplant Appetizer)
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BABA GHANNUJ (EGGPLANT APPETIZER) recipe
Ingredients
| 1 | large |
eggplant
|
* |
| 1 |
garlic cloves
crushed |
* | |
| 1 | teaspoon |
salt
|
|
| ¼ | cup |
tahini (sesame paste)
sesame seed paste |
* |
| 2 | tablespoons |
water
|
|
| ¼ | cup |
lemon juice
or lime juice |
|
|
lemon
wedges, or lime |
* | ||
|
parsley leaves
for garnish |
* | ||
|
olive oil, extra-virgin
for drizzling |
* |
Directions
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.
