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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Your readers would love the food at Stella's, writes Annoria Tohrm of Richmond, Virginia. This Greek cafe in Richmond serves all the standards moussaka, taramasalata, and baklava. But I can't get enough of the baba ghanouj, and I want to make it at home. This Middle Eastern eggplant spread is also a delicious dip for raw vegetables. Ingredients:
2 1-pound eggplants, halved lengthwise |
1/4 cup olive oil |
1/4 cup tahini (sesame seed paste) |
3 tablespoons fresh lemon juice |
1 garlic clove, chopped |
pita bread wedges |
Directions:
1. Preheat oven to 375°F. Generously oil rimmed baking sheet. Place eggplant halves, cut side down, on sheet. Roast until eggplant is very soft, about 45 minutes. Cool slightly. Using spoon, scoop out pulp from eggplant into strainer set over bowl. Let stand 30 minutes, allowing excess liquid to drain from eggplant.
2. Transfer eggplant pulp to processor. Add 1/4 cup oil, tahini, lemon juice, and garlic; process until almost smooth. Season to taste with salt and pepper. Transfer to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Serve with pita wedges.
3. * Available at Middle Eastern and natural foods stores and some supermarkets.
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