Baba Ganouy( Baba Ghanoush/ Baba Gannoujh ) |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A lovely dip for veggies, toasted pompadams or tortilla chips. I use it as a spread for meat and veggie sandwiches also. Ingredients:
2 medium eggplants |
1 lemon, juice of |
1/2 cup tahini |
3 -6 garlic cloves |
1/2 cup parsley, chopped (, loose pack) |
1 teaspoon salt |
1/4 cup minced scallion |
black pepper |
1 teaspoon olive oil (if needed) |
Directions:
1. First off, buy only shiny eggplants-dull ones are old.
2. Cut off the stem ends of eggplants and prick them like you would a spud for baking.
3. Place on the middle rack in oven and bake at 250 degrees for about 1 hour.
4. They should look quite pooped out.
5. Using mitts remove and cool to touch.
6. Cut open and scoop out-toss the peel.
7. Place in a food processor with all the ingredients except oil.
8. Whirl away-until smooth.
9. Taste and adjust-remember the pepper and garlic will get stronger.
10. Place in a serving dish and cover with oil if not serving right away.
11. Chill.
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