Baba Gannoujh (Eggplant Dip) |
|
 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
You will hardly know it's eggplant. Ingredients:
2 l-pound eggplants |
1/4 cup olive oil |
1/4 cup tahini (sesame seed paste) |
3 tablespoons lemon juice |
1 minced garlic clove |
pita bread, wedges |
Directions:
1. Place whole eggplant on slightly hot grill. Grill until eggplant is very soft, rotating occasionally for about 45 minutes.
2. Cool slightly.
3. Use a spoon to scoop eggplant pulp from the shell into a strainer. Allow pulp to drain for 30 minutes.
4. In food processor, process pulp, 1/4 cup oil, tahini, lemon juice, and garlic until almost smooth.
5. Season to taste with salt and pepper.
6. Scoop up with warm, fresh pita wedges.
|
|